I supposed you could say I’m on a chickpea “kick” with these last two posts, but really the last time I had chickpeas was this light summer salad! They are good for you and my daughter likes them, which is important since she rarely eats meat. She definitely liked them in this recipe.

Since joining Wildtree, I’m constantly trying to figure out how I can use my Wildtree products to spruce up recipes. Fried Chickpea and Arugula Pita Sandwiches with Wildtree Tzatziki turned out to be delicious and is perfect for a vegetarian meal or “Meatless Monday.” You could also serve it as a salad with the pitas on the side or with pita chips.

Fried Chickpea and Arugula Pita Sandwiches with Wildtree Tzatziki

Makes 4 pitas (or 8 pita halves)

Ingredients:

1 (7 oz) container plain low-fat Greek yogurt (my favorite is Fage)
1/4 – 1/2 cucumber peeled, seeded, and shredded
1 1/2 tsp Wildtree Tzatziki Seasoning Blend
2 Tbsp Wildtree Roasted Garlic Grapeseed Oil, divided
1 (15 oz) can chickpeas, rinsed, drained, and patted dry
1 Tbsp Wildtree Chipotle Lime Rub
1 Tbsp fresh lemon juice
1/4 tsp freshly ground pepper
4 cups loosely packed arugula
4 pitas sliced in half
tomato slices (1/4 inch thick)
Method:

1. Prepare the Tzatziki: Combine the yogurt, cucumber and Wildtree Tzatziki Seasoning Blend in a small bowl and set aside.

2. In a large sauté pan, heat 1 Tablespoon of the Wildtree Roasted Garlic Grapeseed Oil over medium-high heat. Swirl the pan to coat the bottom with the oil. Add the chickpeas and the Wildtree Chipotle Lime Rub to the pan and sauté until lightly brown and crispy (about 10 minutes), stirring constantly.

3. In a large bowl, whisk together the fresh lemon juice, pepper, remaining tablespoon of Wildtree Roasted Garlic Grapeseed Oil. Add the arugula and toss to gently coat.

4. Fill each pita half with 1/8 of each: arugula, chickpeas, tomato slices and Tzatziki sauce. Serve immediately.