Name: Fried Chickpea and Arugula Pitas with Lime Tzatziki
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 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; 30 ounces organic chickpeas, rinsed and drained; 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

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Chickpea and arugula pitas are a quick and easy meatless meal that everyone can love! Fresh, bright flavors combine to create a simple but filling meal. Great for summer meals and quick lunches.

Fried Chickpea and Arugula Pitas with Lime Tzatziki on white plate

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.

Try these other meatless meals:

two fried Chickpea and Arugula Pitas stacked on white plate

Yield: 4 Servings

Table of Contents hide

1) Fried Chickpea and Arugula Pitas with Lime Tzatziki

Fried Chickpea and Arugula Pitas with Lime Tzatziki

These easy chickpea pitas are a perfect summer family meal!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

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
30 ounces organic chickpeas, rinsed and drained
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.
Fill each pita half with 2/3 cup chickpea mixture, 1 tomato slices (or more...) and 2 TBSP tzatziki sauce.
Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 805Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 3mgSodium: 925mgCarbohydrates: 132gFiber: 24gSugar: 25gProtein: 36g

(Cooking Light, May 2013 )

Ingredients

Instructions

Nutrition Information:

Yield:

Serving Size:

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