Fried Chickpea And Arugula Pita Sandwiches
- 1 cup plain 2% reduced-fat Greek yogurt $
- 3 tablespoons chopped fresh mint
- 2 teaspoons fresh lime juice $
- 5/8 teaspoon kosher salt, divided
- 2 garlic cloves, minced $$
- 1 cucumber (about 8 ounces), peeled, seeded, and shredded $$
- 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 $$
- Preparation
- 1. Preheat oven to 350u0b0.
- 2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
- 3. Wrap pitas in foil; bake at 350u0b0 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; saute 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, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
fresh mint, lime juice , kosher salt, garlic, cucumber, pitas, chickpeas, extravirgin olive oil, ground cumin, spanish smoked paprika, ground red pepper, lemon juice , freshly ground black pepper , arugula , tomato slices
Taken from www.epicurious.com/recipes/member/views/fried-chickpea-and-arugula-pita-sandwiches-52931291 (may not work)