Rating: 4 stars
83 Ratings
  • 5 star values: 41
  • 4 star values: 18
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 7

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Credit: Quentin Bacon

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

668 calories; calories from fat 32%; fat 24g; saturated fat 2g; cholesterol 5mg; sodium 1528mg; carbohydrates 96g; fiber 15g; sugars 16g; protein 23g.
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