15.5-ounce cans chickpeas, rinsed and drained
fresh lemon juice
fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves
plum tomatoes, diced
pitas or pieces flat bread, warmed
8-ounce container hummus
small red onion, thinly sliced
hot sauce (such as Tabasco)
lemon, cut into wedges
- 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.
- Remove from heat. Add the lemon juice, chopped parsley, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and toss.
- In a small bowl, combine the whole parsley leaves, tomatoes, and the remaining oil, salt, and pepper.
- 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.