I found this recipe in Self magazine years ago. I have made it as described the first time , but since then just use canned chickpeas , drained, so add enough to make 2 cups total -ish( Its not exact science here for this one) . I also don’t always make the cucumber topping , in fact, probably only once or twice. These are good with a slice of cheese and some mayo 🙂 Freezes really well with wax paper separating them prior to cooking. I adjusted time below to make considering you would be using canned chickpeas .