greens with crispy chickpeas + hummus
We love to serve this wrapped in freshly made pitas for a portable version of this classic Mediterranean combination.
1 15-ounce can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
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
1 English cucumber, thinly sliced
Fresh baby arugula, for serving
Feta cheese, for serving
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- 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.
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.)