Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

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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.

Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

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.
0 from 0 votes
Total Time: 23 minutes
Servings: 6
Author: The Cook

Ingredients

  • 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

Instructions

  • 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.
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