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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.
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Total Time: 23 minutes
Servings: 6
Author: The Cook


  • 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.
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