INGREDIENTS
2 15 ounce cans
Chickpeas
1/4 cup
Parsley
4
Persian cucumbers or 1/2 english hothouse cucumber
1
Red onion, medium
1
Egg, large
2 tbsp
Lemon juice, fresh
2 tbsp
Cornstarch
1
Kosher salt
8 tbsp
Olive oil
2 tsp
Cumin, ground
3/4 cup
Whole-milk greek yogurt, plain