Smashed Chickpeas With Pita



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)

Preparation 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.

Recipe from 

by Dawn Perry Photograph by Alex Lau