Recipe of the week

Believe it or not these are delicious and filling. I love meatless Mondays!

Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki


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


1. Preheat oven to 350°.

2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber 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, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.

Joanne Weir, Originally posted in Cooking Light MAY 2013

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