Crispy Chickpea Pita

Heat 2 tablespoons of the oil in a skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, until slightly browned, about 5 minutes.

Ingredients

• 3 tablespoons olive oil

• 2 15.5-ounce cans chickpeas, rinsed and drained

• 3 tablespoons fresh lemon juice

• ¼ cup fresh flat-leaf parsley, roughly chopped, plus 1/2 whole parsley leaves

• ¾ teaspoon kosher salt

• ½ teaspoon black pepper

• 4 plum tomatoes, diced

• 4 pitas or pieces flat bread, warmed

• 1 8-ounce container hummus

• 1 small red onion, thinly sliced

• 1 teaspoon hot sauce (such as Tabasco)

• ½ cup plain yogurt

• 1 lemon, cut into wedges

Directions

1. Heat 2 tablespoons of the oil in a skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, until slightly browned, about 5 minutes.

2. Remove from heat. Add the lemon juice, chopped parsley, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and toss.

3. In a small bowl, combine the whole parsley leaves, tomatoes, and the remaining oil, salt, and pepper.

4. Divide the bread among 4 plates and spread with the hummus. Top with the chickpea mixture, onion, and hot sauce. Serve with the parsley salad, yogurt, and lemon wedges.