Ingredient:

• 2 medium sweet potatoes (about 1-1/4 pounds), peeled and cubed
• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
• 1 medium red onion, chopped
• 3 tablespoons canola oil, divided
• 2 teaspoons garam masala
• 1/2 teaspoon salt, divided
• 2 garlic cloves, minced
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 2 cups arugula or baby spinach
• 12 whole wheat pita pocket halves, warmed
• 1/4 cup minced fresh cilantro