Smashed Chickpeas with Pita

camp lunch chickpea lunch pita

Dawn Perry

2 Servings

Source

Ingredients

1 15-oz. can chickpeas, drained, rinsed, patted dry

3 tablespoons olive oil

2 tablespoons finely chopped fresh cilantro

2 tablespoons finely chopped fresh parsley

1 tablespoon fresh lemon juice

½ teaspoon ground cumin

Kosher salt, freshly ground pepper

Pita wedges and English hothouse cucumber slices (for serving)

Method

Mash about three-quarters of the chickpeas with a fork in a medium bowl. Stir in oil, cilantro, parsley, lemon juice, and cumin. Season with salt and pepper. Serve with pita wedges and cucumber.