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Chickpea Stuffed Pita Sandwiches with Yogurt Sauce

These chickpea stuffed pita pockets have the essence of falafel without the long prep time it takes to make them!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Greek
Servings: 6 servings
Calories: 370kcal


  • 1 cup plain 2% reduced-fat Greek yogurt
  • 3 tbsp chopped fresh mint
  • 2 tsp fresh lime juice
  • 1/8 teaspoon + 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
  • 30 oz organic chickpeas (garbanzo beans), rinsed and drained 2 cans
  • 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 ground black pepper
  • 8 cups loosely packed arugula
  • 12 1/4-inch-thick tomato slices
  • 2 tsp + 1 tbsp olive oil divided


  • Shred cucumber. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl, set aside.
  • 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 tsp 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.
  • Combine 1 tbsp 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.
  • Fill each pita half with about 2/3 cup chickpea mixture, a couple tomato slices, and 2 tablespoons sauce. Serve immediately.


Adapted from CookingLight


Serving: 2halves | Calories: 370kcal | Carbohydrates: 57g | Protein: 15.8g | Fat: 10.4g | Saturated Fat: 1.8g | Sodium: 586mg | Fiber: 9.9g