With flavours reminiscent of a falafel, Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki take less work, are tasty with lots of texture, and an easy weeknight meal to put together.
- 1 cup plain reduced-fat Greek yoghurt
- 3 tablespoons chopped fresh mint
- 2 teaspoons fresh lime juice
- ½ teaspoon kosher salt, divided
- 2 garlic cloves, minced
- 1 medium cucumber, peeled, seeded, and shredded
- 6 , 15 cm whole-wheat pitas, halved
- 2 cans chickpeas , garbanzo beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- ¼ teaspoon ground red pepper
- 1 tablespoon , juice only of lemon
- ¼ teaspoon freshly ground black pepper
- 8 cups loosely packed arugula
- 12 to mato slices
- Preheat oven to 175°C.
- Combine yoghurt, mint, lime juice, pinch of salt, garlic, and cucumber in a small bowl.
- Wrap pitas in foil; bake at 175°C for 10 minutes or until warm.
- 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; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
- 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.
- Fill each pita half with about ⅔ cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.