Easy Chickpea Meal

Adapted from Kitchn. 

1/4 cup extra virgin olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons chopped flat-leaf parsley
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon kosher salt 
1/4 teaspoon smoked paprika
3 cups (or 2 15-ounce cans) cooked and drained chickpeas 

In a large bowl whisk together the olive oil, lemon zest, lemon juice, parsley, garlic, cumin, salt, and paprika. Add the chickpeas and stir to combine. The longer the chickpeas marinate, the better they taste, so if you have time, cover and refrigerate for at least an hour and up to a couple of days.

Marinated in olive oil, lemon, garlic, and spices like cumin and paprika, the chickpeas are zesty, smoky, and moreish. To turn them into a sandwich, they are spooned into halves of pita bread (try making your own!) alongside fresh greens, crisp raw onions, and any other vegetables you want to add – tomatoes when they're sweet, crunchy cucumbers, whatever you have in season. I especially like adding ribbons of red-stemmed chard, which add lovely color and texture. Spinach and lettuce are fine alternatives.