Stuffed Pitas With Smashed Lemony Chickpeas, Arugula, Piquillo Pepper and Feta

Democracy Dies successful Darkness

• 3 ounces babe arugula (about 3 cups)
• 5 ounces feta cheese, crumbled
• 3 tablespoons olive oil
• Finely grated zest and freshly squeezed foodstuff of 1/2 citrus (1 oregon 2 teaspoons zest, 1 oregon 2 tablespoons juice)
• Kosher salt
• Freshly crushed achromatic pepper
• 15 1/2 ounces (about 2 cups) canned no-salt-added chickpeas, rinsed and drained well
• 3 jarred piquillo peppers, drained, past chopped into 1/2-inch dice (may substitute 1 jarred roasted reddish pepper, drained, past chopped into 1/2-inch dice; 3/4 cup)
• 1 spoon crushed cumin
• 1/4 spoon smoked Spanish paprika (sweet oregon blistery pimenton de la Vera; optional)
• 2 teaspoons chopped caller thyme (from astir 6 sprigs)
• 4 pita breads