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Credit: Quentin Bacon

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of the oil in a medium 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, 1/2 teaspoon of the salt, and 1/4 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 warm pitas or flat bread among individual plates and spread with the hummus. Top with the chickpeas, onion, and hot sauce. Serve with the parsley salad, yogurt, and lemon wedges. Tip: For a particularly rich and tangy topping, use thick, creamy Greek yogurt.

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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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