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Ингредиенты
- 1 cup plain 2% reduced-fat Greek yogurt
- 3 tbsp chopped fresh mint
- 2 tsp fresh lime juice
- 1/8 + 1/2 teaspoon kosher salt, divided
- 2 garlic cloves, minced (more if you like things super garlicky)
- 1 cucumber (about 8 ounces), peeled, seeded, and shredded
- 6 whole-wheat pitas, halved
- 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
- 3 tbsp extra-virgin olive oil, divided
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/4 tsp ground red pepper
- 1 tbsp fresh lemon juice
- 1/4 tsp freshly ground black pepper
- 8 cups loosely packed arugula
- 12 (1/4-inch-thick) tomato slices
- 2 tsp + 1 tbsp olive oil, divided
- The Directions
- Step 1: Shred cucumber. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl, set aside.
- Step 3: Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
- Step 5: Fill each pita half with about 2/3 cup chickpea mixture, a couple tomato slices, and 2 tablespoons sauce. Serve immediately.
- Another tip: warm the pitas before assembly – it will make them super soft and fluffy, perfect for serving.
- I hope you enjoy this meal as much as we did!
- Chickpea Stuffed Pita Sandwiches with Yogurt Sauce
- Nutritional Info Per Serving: 370 Calories, 10.4g Fat (1.8g Saturated). 57g Carbs, 586mg Sodium, 15.8g Protein, 9.9g Fiber
- Ingredients
- 1 cup plain 2% reduced-fat Greek yogurt
- 3 tbsp chopped fresh mint
- 2 tsp fresh lime juice
- 1/8 + 1/2 teaspoon kosher salt, divided
- 2 garlic cloves, minced (more if you like things super garlicky)
- 1 cucumber (about 8 ounces), peeled, seeded, and shredded
- 6 whole-wheat pitas, halved
- 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
- 3 tbsp extra-virgin olive oil, divided
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/4 tsp ground red pepper
- 1 tbsp fresh lemon juice
- 1/4 tsp freshly ground black pepper
- 8 cups loosely packed arugula
- 12 (1/4-inch-thick) tomato slices
- 2 tsp + 1 tbsp olive oil, divided
View Full Recipe at The Picky Eater: A Healthy…
