Crispy Chickpea Pitas

3 Tbsp. olive oil
1 can of chickpeas
3 Tbsp lemon juice
1/4 cup fresh chopped parsley
3/4 tsp. salt
1/2 tsp. pepper
pittas or flat bread
hummus
1 small red onion
hot sauce

Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Add drained and rinsed 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. Divide toasted pitas or flat bread among individual plates and spread with the hummus. Top with the chickpeas, onion, and hot sauce.

And just because I like chicken, I also put some grilled chicken--lightly seasoned with salt and pepper--on these.

Recipe compliments of Real Simple Magazine.