menu search

Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki



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.