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

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3 ounce(s) baby arugula (about 3 cups)

5 ounce(s) feta cheese, crumbled

3 tablespoon(s) olive oil, divided

Finely grated zest and freshly squeezed juice of 1/2 lemon (1 or 2 teaspoons zest, 1 or 2 tablespoons juice)

Kosher salt

Freshly ground black pepper

15 1/2 ounce(s) (about 2 cups) canned no-salt-added chickpeas, rinsed and drained

3 jarred piquillo peppers, drained, then cut into 1/2-inch dice

1 teaspoon(s) ground cumin

1/4 teaspoon(s) smoked Spanish paprika (sweet or hot pimenton de la Vera; optional)

2 teaspoon(s) chopped thyme (from about 6 sprigs)

4 pita breads

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