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