INGREDIENTS
2 15 ounce cans
chickpeas, drained
1
large egg
2 tbsp
cornstarch
2 tsp
ground cumin
1/4 cup
finely chopped parsley, plus 1 cup whole leaves with tender stems
3/4 cup
plain whole-milk Greek yogurt, divided
Kosher salt, freshly ground pepper
1
medium red onion
8 tbsp
olive oil, divided
2 tbsp
fresh lemon juice (from about ½ lemon), plus wedges for serving
4
Persian cucumbers or ½ English hothouse cucumber, cut into 1-inch irregular pieces