Crispy Chickpea Fritter Salad with Hummus Dressing

Ingredients

• 1 cup fresh parsley
• 1 onion, thinly sliced
• 3/4 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 14.5-ounce can chickpeas, drained, rinsed and patted dry
• 1 large egg, lightly beaten
• 1 1/2 cups panko breadcrumbs
• 1 1/2 pounds Campari or other small vine-ripened tomatoes, quartered
• 1 10-ounce container hummus
• 1 cup plain 2% Greek yogurt
• Vegetable oil, for frying
• 2 romaine lettuce hearts, chopped

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