Crispy Chickpea Pita

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3 tablespoons olive oil

2 15.5-ounce cans chickpeas, rinsed and drained

3 tablespoons fresh lemon juice

1/4 cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

4 plum tomatoes, diced

4 pitas or pieces flat bread, warmed

1 8-ounce container hummus

1 small red onion, thinly sliced

1 teaspoon hot sauce (such as Tabasco)

1/2 cup plain yogurt

1 lemon, cut into wedges

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