greens with crispy chickpeas + hummus

We love to serve this wrapped in freshly made pitas for a portable version of this classic Mediterranean combination.

Crispy Chickpeas
1 15-ounce can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Hummus
1 15-ounce can chickpeas, drained and rinsed (reserve liquid)
1 clove garlic, chopped
Juice from 1/2 lemon
2-4 tablespoons extra virgin olive oil

Lemon Yogurt Sauce
1/2 cup plain Greek yogurt
Juice from 1/2 lemon
1-2 teaspoons honey

4 pitas
1 English cucumber, thinly sliced
Fresh baby arugula, for serving
Feta cheese, for serving

  1. Preheat oven to 400°F.
  2. Dry chickpeas (best to do this with a clean kitchen towel). Place in a bowl and toss with olive oil, coating chickpeas completely. Season with salt and pepper and toss again. Place on a baking sheet in a single layer. Remove any loose skins from chickpeas. Bake until crispy and lightly golden, 20-25 minutes, tossing halfway to ensure even browning. Chickpeas are done when they are dry and crispy on outside, but still slightly soft inside. Remove and allow to cool to room temperature.
  3. Make hummus. In a food processor, combine chickpeas, 2 tablespoons reserved liquid, garlic, and lemon juice. Season with salt and pepper. Pulse until incorporated. Slowly stream in 2 tablespoons olive oil and process until smooth, scraping down sides of bowl as necessary. Taste for seasoning, and add a bit more olive oil if mixture is too thick. Refrigerate until ready to serve.
  4. Make yogurt sauce. In a small bowl, combine yogurt, lemon juice, and honey. Season with salt and pepper. Taste for seasoning and adjust as desired. Refrigerate until ready to serve.
  5. To assemble, place a layer of hummus on bottom of a pita, followed by a few slices of cucumber. Top with a handful of arugula and some feta. Drizzle with lemon yogurt sauce, garnish with crispy chickpeas and season with salt and pepper. Repeat with remaining pitas.

Serves 4.

cooks note: To serve without the pita, simply pile arugula in a bowl, add a dollop of hummus, crispy chickpeas, cucumbers, and feta, and drizzle with lemon yogurt sauce. (Add more lemon juice if too thick.) 

PRINT THIS RECIPE