Chickpea pockets are healthy snacks that can be served as a light lunch as well. I like the way the balsamic vinegar adds flavor to the chickpeas, while the arugula gives the pocket sandwiches some crunch.
2 tablespoons olive oil
2 cloves garlic, minced
1 400g can of chickpeas, drained, rinsed and peeled
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
2 tablespoons balsamic vinegar
2 white onions, sliced thinly
2 pieces pita pockets
8 arugula leaves
80g crumbled goat cheese or feta cheese
Heat a tablespoon of olive oil in a medium sized skillet over medium heat. SautÃ© the garlic for 1-2 minutes or until fragrant. Add the chickpeas and cumin. Season with salt and pepper. Cook it for another 4-6 minutes or until the chickpeas start popping. Add the balsamic vinegar and gently toss the chickpeas in the pan.
In a separate skillet, heat the remaining oil over medium heat. SautÃ© the onions for 2-4 minutes or until it becomes soft and caramelized.
Slice the pita pockets in half and heat them in an oven toaster or stovetop grill for a minute or two or until toasted.
Place the arugula leaves in the pita pockets and then fill them with chickpeas and then add some caramelized onions and goat cheese. Serve immediately.
Photo Courtesy Of: Jude Doyland