Chickpea Stuffed Pita Sandwiches with Yogurt Sauce
Chickpea Stuffed Pita Sandwiches with Yogurt Sauce requires approximately 45 minutes from start to finish. This recipe serves 6 and costs $1.96 per serving. Watching your figure? This lacto ovo vegetarian recipe has 402 calories, 17g of protein, and 13g of fat per serving. 15 people have made this recipe and would make it again. Head to the store and pick up arugula, lemon juice, ground cumin, and a few other things to make it today. A few people really liked this main course. It is brought to you by Picky Eater Blog. Overall, this recipe earns an excellent spoonacular score of 90%. If you like this recipe, you might also like recipes such as Warm Greek Pita Sandwiches With Turkey and Cucumber-Yogurt Sauce, Tunan and Chickpea Pita Sandwiches, and Chickpea, Shrimp, and Chorizo Pita Sandwiches.
Servings: 6
Ingredients:
8 cups loosely packed arugula
1/4 tsp freshly ground black pepper
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
1 cucumber (about 8 ounces), peeled, seeded, and shredded
3 tbsp chopped fresh mint
2 garlic cloves, minced (more if you like things super garlicky)
2 tsp ground cumin
1/4 tsp ground red pepper
1/8 + 1/2 teaspoon kosher salt, divided
1 tbsp fresh lemon juice
2 tsp fresh lime juice
2 tsp + 1 tbsp olive oil, divided
3 tbsp extra-virgin olive oil, divided
6 whole-wheat pitas, halved
1 cup plain 2% reduced-fat Greek yogurt
2 tsp smoked paprika
12 (1/4-inch-thick) tomato slices
Equipment:
bowl
paper towels
frying pan
slotted spoon
whisk
Cooking instruction summary:
Shred cucumber. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl, set aside.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 tsp oil to pan; swirl to coat. Add chickpeas to pan; saut 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.Combine 1 tbsp 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.Fill each pita half with about 2/3 cup chickpea mixture, a couple tomato slices, and 2 tablespoons sauce. Serve immediately.
Step by step:
1. Shred cucumber.
2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl, set aside.
3. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry.
4. Heat a large skillet over medium-high heat.
5. Add 2 tsp oil to pan; swirl to coat.
6. Add chickpeas to pan; saut 10 minutes or until lightly browned and crispy, stirring frequently.
7. Remove chickpeas from pan using a slotted spoon; drain on paper towels.
8. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
9. Combine 1 tbsp olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk.
10. Add arugula; toss gently to coat.
11. Add chickpea mixture; toss to coat.Fill each pita half with about 2/3 cup chickpea mixture, a couple tomato slices, and 2 tablespoons sauce.
12. Serve immediately.
Nutrition Information:
covered percent of daily need
