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2 teaspoon ground cumin2 teaspoon pimenton or smoked paprika1/4 teaspoon cayenne pepperKosher salt6 tablespoons pure olive oil2 15-oz. cans chickpeas, rinsed, drained, patted very dry2 tablespoons extra virgin olive oil1 tablespoon lemon juiceFreshly ground black pepper6 to 8 cups arugula leaves6 medium whole wheat pita breads, 4-inch diameter, halved1 recipe TzatzikiPreheat an oven to 350F. Combine cumin, pimenton, cayenne and salt in a medium size bowl and set aside
Preheat an oven to 350F. Combine cumin, pimenton, cayenne and salt in a medium size bowl and set aside.
Heat the olive oil in a medium frying pan over medium-high heat until it begins to ripple. Working in 2 batches, add the chickpeas to frying pan and cook, stirring frequently, until golden and crispy, 10 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in the bowl with the spices and toss to coat. Discard the oil.
Make the tzatziki and set aside.
Wrap the pita in foil and place in the oven until warm, 10 minutes.
For the dressing, in a small bowl, whisk together the extra virgin olive oil and lemon juice. Season with salt and pepper. Toss the arugula with the dressing. Add the chickpeas.
Cut the pita in half and open each pocket. Divide the salad between the pita pockets. Top with a big spoonful of tzatziki and serve immediately.
1/2 hothouse cucumber, peeled, seeded, finely diced1 cup whole milk Greek yogurt2 garlic cloves, minced4 tablespoons chopped fresh mint2 teaspoons lime juice, to taste
Place the cucumber on paper towels and sprinkle lightly with salt. Let drain 10 minutes. Using paper towels squeeze the excess moisture.
Combine the yogurt, cucumber, garlic, mint and olive oil. Mix well. Add the lime juice to taste and season with salt.
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