Stuffed Pitas with Smashed Lemony Chickpeas, Arugula, Piquillo Pepper and Feta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 ounce(s) baby arugula (about 3 cups) |
5 ounce(s) feta cheese, crumbled |
3 tablespoon(s) olive oil, divided |
finely grated zest and freshly squeezed juice of 1/2 lemon (1 or 2 teaspoons zest, 1 or 2 tablespoons juice) |
kosher salt |
freshly ground black pepper |
15 1/2 ounce(s) (about 2 cups) canned no-salt-added chickpeas, rinsed and drained |
3 jarred piquillo peppers, drained, then cut into 1/2-inch dice |
1 teaspoon(s) ground cumin |
1/4 teaspoon(s) smoked spanish paprika (sweet or hot pimenton de la vera; optional) |
2 teaspoon(s) chopped thyme (from about 6 sprigs) |
4 pita breads |
Directions:
1. Toss the arugula with the feta, 1 tablespoon of the oil, the lemon juice (to taste) and salt and pepper to taste (about 1/2 teaspoon each) in a large bowl. Set aside for 5 minutes. 2. Meanwhile, combine the chickpeas and diced pepper in a medium bowl. Use the back of a large metal spoon to mash the chickpeas against the sides of the bowl, taking care not to totally pulverize or puree them. Stir in the remaining 2 tablespoons of oil, the lemon zest, cumin and the smoked Spanish paprika, if using. Taste, and season lightly with salt and pepper to taste (about 1/4 teaspoon each). Mash the chickpeas a bit more, then sprinkle the thyme over the mixture. 3. To assemble the sandwiches, cut off the top inch or so of each pita bread to create a pocket. (Eat those pieces if you're hungry, or save for croutons.) Spoon equal amounts of the chickpea mixture into each pita, then stuff with the arugula-feta mixture. 4. Serve immediately.
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