Remember when we went to Napa and had the most amazing panfried chickpeas, and I insisted on going home and recreating them? I haven't forgotten about them, and it was that memory that drew me to Cooking Light's recipe for these Fried Chickpea Sandwiches with Arugula and Mint Tzatziki.
This recipe wisely has you "fry" the chickpeas on the stovetop in oil before tossing them with the spices in a separate bowl. I think I need to go back and retry this method with my own chickpeas because I felt like the spices adhered much better to the chickpeas, maximizing their flavor! As we move away from winter, I'm drawn to lighter meals like sandwiches and salads. This delivers just that, and takes all of thirty minutes to prepare! This was the first post-vacation meal I made after our trip to Texas and it was just the thing to help me ease back into the kitchen while still providing a nutritious dinner (much needed after multiple days of cocktails and excessive amounts of chips and guac!).