This is absolutely Sub”LIME” !
Updated: Mar 10
Fried Chickpea and Spinach Pita Sandwiches with Lime Tzatziki
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1 cup plain Greek yogurt
3 tbsp. chopped fresh mint
2 tsp. fresh lime juice
1/2 tsp. kosher salt, divided
2 garlic cloves, minced
1 medium cucumber peeled, seeded, and diced
6 (6-inch) honey wheat sandwich thins or pita, halved
2 (15-ounce) cans 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
1/4 tsp. Freshly ground pepper
Dash of hot sauce
1 tbsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
8 cups loosely packed spinach leaves or arugula
12 (1/4-inch-thick) tomato slices
Preheat oven to 350 degrees F.
Combine yogurt, mint, lime juice, 1/4 tsp. salt, pepper, garlic, and cucumber in a small bowl. Place chickpeas in a single layer on paper towels and pat dry. Heat a large skillet over medium-high heat. Add 2 tbsp. of oil to pan. Add chickpeas to the pan and sauté for 15 mins. or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan and drain on paper towels. Combine remaining salt, chickpeas, cumin, paprika, hot sauce, and red pepper in a medium bowl; toss well to coat.
Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add spinach or arugula and toss gently to coat. Add the chickpea mixture and toss to coat.
Fill each half of sandwich thins or pita with about 2/3 cup chickpea mixture, 2 tomato slices and 2 tbsp. of sauce.