Ingredients
- 6 (6-inch) whole-wheat pitas, halved
- 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
- 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 $$
Preparation
Step 1
1. Preheat oven to 350°.
2. Wrap pitas in foil; bake at 350° for 10 minutes or until warm.
3. 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.
4. 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.
5. Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice. Serve immediately.