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fried chickpea and arugula pita sandwiches

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Quick vegetarian meal!

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For fried chickpea and arugula pita sandwiches

  • 1 c
    2% greek yogurt, plain
  • 3 Tbsp
    fresh mint, chopped
  • 2 tsp
    fresh lime juice
  • 5/8 tsp
    kosher salt, divided
  • 2 clove
    garlic, minced
  • 8 oz
    cucumber, peeled, seeded, and shredded
  • 6
    pitas, halved
  • 2
    15 ounce cans chickpeas, rinsed and drained
  • 3 Tbsp
    extra virgin olive oil, divided
  • 2 tsp
    ground cumin
  • 2 tsp
    smoked paprika
  • 1/4 tsp
    ground red pepper
  • 1 Tbsp
    fresh lemon juice
  • 1/4 tsp
    black pepper, freshly ground
  • 8 c
    arugula, loosely packed
  • 12 slice
    tomatoes, 1/4 inch thick

How To Make fried chickpea and arugula pita sandwiches

  • 1
    Preheat the oven to 350 degrees.
  • 2
    Combine yogurt, mint. lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
  • 3
    Wrap pitas in foil; bake at 350 degrees for 10 minutes or until warm.
  • 4
    Place chickpeas in a single layer on paper towels. Cover with additional paper towels to 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 the 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.
  • 5
    Combine the 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.
  • 6
    Fill each pita half with about 2/3 cups chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
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