30 Minute Meal

Fried Chickpea and Arugula Pitas with Lime Tzatziki

Fried Chickpea and Arugula Pitas with Lime Tzatziki
This meal has become a staple for us in the summer. It is quick, almost no-cook, healthy, and has awesome flavor. Plus it makes a ton, so I don’t have to “cook” for at least two meals in a row. We have honestly been having it about once a week, and still are not tired of it. 
Fried Chickpea and Arugula Pitas with Lime Tzatziki

Fried Chickpea and Arugula Pitas with Lime Tzatziki

by The Gingered Whisk
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: skillet entree lunch low-cal low-fat chickpeas arugula tomatoes cucumber Quick summer
Ingredients (4 servings)
  • 1 cup plain greek yogurt
  • 3 TBSP fresh chopped mint
  • 2 tsp lime juice
  • 5/8 tsp salt, divided
  • 2 garlic cloves, minced
  • 1 cucumber, peeled, seeded and shredded
  • 6 whole wheat pitas, halved
  • 2 cans or organic chickpeas, rinsed and drained (that is 30 ounces total)
  • 3 TBSP olive oil, divided
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1/4 tsp ground red pepper
  • 1 TBSP lemon juice
  • 1/4 tsp pepper
  • 8 cups loosely packed arugula
  • 12 tomato slices
Instructions
In a small bowl, combine the yogurt, mint, lime juice, 1/8 tsp salt, garlic, and cucumber. Set aside.
Pat the chickpeas dry with paper towels.
Heat 2 TBSP oil in a large skillet over medium high heat.
Add chickpeas and sauté 10 minutes, or until lighty browned and crispy, stirring frequently.
Remove from pan and drain on paper towels.
In a medium bowl whisk the remaining 1 TBSP olive oil, lemon juice, and pepper.
Add the arugula and toss gently.
Add the chickpea mixture and toss.
Fille ach pita half with 2/3 cup chickpea mixture, 1 tomato slices (or more…) and 2 TBSP tzatziki sauce.
Enjoy!
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 (Cooking Light, May 2013 )

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1 Comment

  • Reply
    Amy
    August 1, 2013 at 10:43 AM

    These look delicious! They look really flavorful and lovely for a summer dinner.

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