Vegan and healthy version of a Middle Eastern favorite. Adapt to what you have on hand. You can use soaked dried chickpeas or substitute canned chickpeas. Use whatever mix of herbs you like-traditionally they are made with parsley, I like to use a mix of parsley, green onions, cilantro, and a bit of mint-just depends on what I have in my garden/CSA box. These are great for toddler lunches. Easily made in large batches and can be frozen.