Pita Sandwiches with Fried Chickpeas, Arugula, and Lime Tzatziki
To Drink: A Cold Beer!
Preheat an oven to 350F. Combine cumin, pimenton, cayenne and salt in a medium size bowl and set aside.
Heat the olive oil in a medium frying pan over medium-high heat until it begins to ripple. Working in 2 batches, add the chickpeas to frying pan and cook, stirring frequently, until golden and crispy, 10 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in the bowl with the spices and toss to coat. Discard the oil.
Make the tzatziki and set aside.
Wrap the pita in foil and place in the oven until warm, 10 minutes.
For the dressing, in a small bowl, whisk together the extra virgin olive oil and lemon juice. Season with salt and pepper. Toss the arugula with the dressing. Add the chickpeas.
Cut the pita in half and open each pocket. Divide the salad between the pita pockets. Top with a big spoonful of tzatziki and serve immediately.
1/2 hothouse cucumber, peeled, seeded, finely diced
1 cup whole milk Greek yogurt
2 garlic cloves, minced
4 tablespoons chopped fresh mint
2 teaspoons lime juice, to taste
Place the cucumber on paper towels and sprinkle lightly with salt. Let drain 10 minutes. Using paper towels squeeze the excess moisture.
Combine the yogurt, cucumber, garlic, mint and olive oil. Mix well. Add the lime juice to taste and season with salt.
2 teaspoon ground cumin
2 teaspoon pimenton or smoked paprika
1/4 teaspoon cayenne pepper
6 tablespoons pure olive oil
2 15-oz. cans chickpeas, rinsed, drained, patted very dry
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Freshly ground black pepper
6 to 8 cups arugula leaves
6 medium whole wheat pita breads, 4-inch diameter, halved
1 recipe Tzatziki
Preheat an oven to 350F. Combine cumin, pimenton, cayenne and salt in a medium size bowl and set aside