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.