There are quite a few ingredients and spices that go into this recipe, but it’s quick to come together and really tasty! This crispy chickpea pita sandwich, with tomato, cucumber, arugula, and a lime Tzatziki dressing, packs a ton of flavor and texture. Also, feel free to experiment! There so many variations to this well-loved recipe. Add avocados, a dash of Sriracha sauce, shredded carrots or zucchini– however you like it, enjoy!
Ingredients (6 servings)
- 1 cup plain, non-fat Greek yogurt
- 3 tbsp fresh mint, chopped
- 2 tsp fresh lime juice
- 2 garlic cloves, minced
- 1 cucumber, peeled and chopped
- 6 whole-wheat pitas
- 8 cups of arugula
- 3 tomatoes, sliced
- 2 cans organic chickpeas, rinsed and drained
- 3 tbsp extra-virgin olive oil
- 2 tsp ground cumin
- 2 tsp paprika
- 1/4 tsp cayenne pepper
- salt and pepper, to taste
Directions
- Preheat oven to 350°.
- To make the lime Tzatziki dressing, combine yogurt, mint, lime juice, salt, garlic, and cucumber in a small bowl.
- Bake pitas at 350° for 10 minutes or until warm.
- Place chickpeas in a single layer on paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan, then add chickpeas to pan and sauté 10 minutes or until lightly browned and crispy.
- Combine chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
- Combine remaining 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.
- Fill each pita half with about 2/3 cup chickpea mixture, a few tomato slices, and a 2 tablespoons of the yogurt dressing, enjoy!
photos: Cooking Light