Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

Ingredients

1 cup plain 2% reduced-fat Greek yogurt
3 tablespoons mint, fresh, chopped
2 teaspoons lime juice, fresh
5/8 teaspoon kosher salt, divided
2 garlic cloves, minced,
1 cucumber, shredded, (about 8 ounces), peeled, seeded, and
6 (6-inch) whole-wheat pitas, halved
2 cans (15-ounce) organic chickpeas, (garbanzo beans), rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 teaspoons cumin, ground
2 teaspoons Spanish smoked paprika
1/4 teaspoon red pepper, ground
1 tablespoon lemon juice, fresh
1/4 teaspoon black pepper, freshly ground
8 cups loosely packed arugula
12 (1/4-inch-thick) tomato slices

Directions

1. Preheat oven to 350.2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
3. Wrap pitas in foil; bake at 350 for 10 minutes or until warm.
4. 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.
5. 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.
6. Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce.
Serve immediately.