Crispy Chickpea Pita

Crispy Chickpea Pita
Quentin Bacon
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preparation
20
minutes
cooking
20
minutes
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.
Kate Merker
February 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 32 %
  • Fat 24 g
  • Sat Fat 2 g
  • Cholesterol 5 mg
  • Sodium 1,528 mg
  • Carbohydrate 96 g
  • Fiber 15 g
  • Sugar 16 g
  • Protein 23 g
What does this mean? See Nutrition 101.

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