Fried Chickpea And Arugula Pita Sandwiches

  1. Preparation
  2. 1. Preheat oven to 350u0b0.
  3. 2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
  4. 3. Wrap pitas in foil; bake at 350u0b0 for 10 minutes or until warm.
  5. 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.
  6. 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.
  7. 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)

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