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
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: skillet entree lunch low-cal low-fat chickpeas arugula tomatoes cucumber Quick summer
- 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
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.
(Cooking Light, May 2013 )