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Fried Chickpea and Arugula Pita Sandwiches with Li Recipe

   
 

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     Fried Chickpea and Arugula Pita Sandwiches with Li

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   6
Preptime   23 minutes

Ingredients
1 cup plain 2% reduced-fat Greek yogurt
3 tablespoons chopped fresh mint
2 teaspoons fresh lime juice
5/8 teaspoon kosher salt, divided
2 garlic cloves, minced
1 cucumber (about 8 ounces), peeled, seeded and shredded
6 (6-inch) whole-wheat pitas, halved
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed
3 tablespoons extra-virgin olive oil, divided
 
2 teaspoons ground cumin
2 teaspoons Spanish smoked paprika
1/4 teaspoon ground red pepper
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
8 cups loosely packed arugula
12 (1/4-inch-thick) tomato slices

Instructions
1. Preheat oven to 350°. 2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl. 3. Wrap pitas in foil; bake at 350° for 10 minutes or until warm. 4. 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 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 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.
5. Combine remaining 1 tablespoon 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. 6. Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
Nutritional Information Amount per serving Calories- 370 Fat- 10.4g Saturated fat- 1.8g Monounsaturated fat- 5.2g Polyunsaturated fat- 2g Protein- 15.8g Carbohydrate- 57g Fiber- 9.9g Cholesterol- 3mg Iron- 3.9mg Sodium- 586mg Calcium- 131mg


Originally Submitted
4/28/2013





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