Crispy Chickpea Pita

chickpea-pita
Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 668 calories
    • Calories 32 calories from fat
    • Fat 24 g
    • Sat Fat 2 g
    • Cholesterol 5 mg
    • Sodium 1,528 mg
    • Protein 23 g
    • Carbohydrate 96 g
    • Sugar 16 g
    • Fiber 15 g

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 2 15.5-ounce cans chickpeas, rinsed and drained
  3. Check 3tablespoons fresh lemon juice
  4. Check 1/4cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves
  5. Check 3/4teaspoon kosher salt
  6. Check 1/2teaspoon black pepper
  7. Check 4 plum tomatoes, diced
  8. Check 4 pitas or pieces flat bread, warmed
  9. Check 1 8-ounce container hummus
  10. Check 1 small red onion, thinly sliced
  11. Check 1teaspoon hot sauce (such as Tabasco)
  12. Check 1/2cup plain yogurt
  13. Check 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.