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Crispy Chickpea Pita

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Ingredients

  • 3 tablespoons olive oil
  • 2 15.5-ounce cans chickpeas, rinsed and drained
  • 3 tablespoons fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves
  • 3/4 teaspoon kosher salt
  • 1/2 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)
  • 1/2 cup plain yogurt
  • 1 lemon, cut into wedges

Details

Preparation

Step 1

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.

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