Ingredients
1 tablespoon extra-virgin olive oil, plus more for serving
1/2 teaspoon lemon zest plus 2 teaspoons juice
1 anchovy fillet, minced (optional)
3/4 cup cooked chickpeas, coarsely chopped
3 tablespoons chopped fresh parsley
1 tablespoon capers, rinsed and drained
1 tablespoon minced shallot
Salt and pepper
1 cup baby arugula
1 small pita (4 inch), halved and split
Preparation
In a large bowl, whisk together oil, lemon zest and juice, and anchovy if using. Stir in chickpeas, parsley, capers, and shallot; season with salt and pepper. To serve, stuff pita halves with chickpea salad and arugula. Drizzle with oil if desired.
