cookSmashed Chickpeas with Pita

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers. From: bonappetit Serves 2

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)

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.

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