Crispy Chickpea Pita

Serves: 4

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

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.

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