Monday, October 14, 2013

Fried Chickpea and Arugula Pitas

Surprisingly good.

  • 1 cup plain 2% reduced-fat Greek yogurt
  • 3 tablespoons chopped fresh mint
  • 2 teaspoons fresh lemon juice
  • 5/8 teaspoon kosher salt, divided
  • 2 garlic cloves, minced
  • 1 cucumber (about 8 ounces), sliced
  • 6 (6-inch) whole-wheat pitas, halved
  • 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons ground cumin
  • 2 teaspoons Spanish smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups loosely packed arugula
  • 12 (1/4-inch-thick) tomato slices


  1.  Preheat oven to 350°.
  2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, and garlic 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; 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 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, cucumber slices, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.

Adapted  from Cooking Light

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