INGREDIENTS
1 cup
canned chickpeas, rinsed and drained
2 tbsp
fresh lemon juice
2 tbsp
plus 2 teaspoons extra-virgin olive oil
1/4 cup
fresh parsley leaves
1/2
small red onion, thinly sliced
Coarse salt and ground pepper
3 oz
crumbled feta
8
slices rustic bread or olive bread
1/2
medium cucumber, thinly sliced
1
tomato, thinly sliced