Mix the herbs and vegetables with rice, chickpeas, salt, olive oil, and lemon juice to make the stuffing.

Prepare grape leaves by rinsing jarred leaves or blanching fresh ones until soft, then remove stems.

Line the bottom of a pot with sliced onions and tomatoes to prevent sticking.

Place stuffing in each grape leaf, roll tightly, and fold in the sides like a wrap.

Arrange the rolls seam-side down in tight layers inside the pot.

Add salt, lemon juice, olive oil, and water until the rolls are just covered.

Place a plate on top to keep them from unrolling, then simmer on low heat for 35–40 minutes, shaking the pot occasionally.

Check that the rice and chickpeas are tender and most of the liquid is absorbed.

Let rest for 30–60 minutes for better flavor.

Flip onto a serving platter and serve warm or room temperature with pita bread and yogurt.