In a small bowl, combine the plain whole-milk yogurt, minced garlic, minced fresh dill, lemon juice, and sea salt. Mix thoroughly until all the ingredients are well incorporated. Set aside to let the flavors meld.
In a mixing bowl, add the drained and rinsed chickpeas. Using a fork or potato masher, mash the chickpeas lightly – you want a mix of whole and mashed chickpeas for texture. Add the olive oil, curry spice blend, and salt to taste. Mix until everything is evenly distributed.
Slightly warm the pita pockets in a pan or microwave for about 10-15 seconds. This will make them more pliable and easier to stuff.
Spread a generous amount of the dill yogurt inside each warmed pita pocket. Next, fill the pita with the chickpea curry mixture, packing it in as desired. Finally, top with fresh baby arugula for a peppery crunch.
Serve the Chickpea Curry Stuffed Pita with Dill Yogurt immediately, garnished with extra dill or a slice of lemon if you wish. Enjoy this vibrant dish as a wholesome meal or a snack that’s sure to delight!
