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Preheat oven to 350u00b0.
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Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
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Wrap pitas in foil; bake at 350u00b0 for 10 minutes or until warm.
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Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; saute 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
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Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.
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Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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