Chickpea Fatteh

The easiest fattet hummus, chickpeas layered with a garlic yogurt sauce, pita chips, toasted nuts and parsley and pomegranate seeds.

Course Salad, Side Dish

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 10

Cook Time 10

Servings people

Calories 349kcal

Author Farah Abumaizar

Ingredients

For the pita chips:

4 loaves pita bread
3 tablespoon olive oil

For the yogurt sauce:

1 1/2 cups yogurt 2 yogurt containers, 6 oz each (170g)
2 garlic cloves, crushed or minced
1/2 lemon juiced 2 tbsp
2 tablespoon tahini
1/4 teaspoon salt up tp 1/2tsp

For the chickpeas:

1 can chickpeas 14oz/400g
1/4 teaspoon cumin powder
1/4 teaspoon salt

To garnish:

big handful parsley, chopped
1/4 cup toasted pine nuts or almond slivers see notes on how to toast them
handful pomegranate seeds, optional but recommended

Instructions

For the pita bread:

Heat oven to 350F (180C), and line a baking sheet with parchment paper.
Cut the pita bread into cubes. Drizzle evenly with olive oil and toss to coat. Cook in the oven for around 10-12 minutes, shaking pan halfway through, until bread is crispy and golden brown. Alternatley, you can air fry them for 6-8 minutes at the same temperature, shaking the basket halfway through.

For the yogurt sauce:

Mix together all the ingredients for the yogurt sauce, taste and adjust seasoning. Store in the fridge until ready to assemble.

For the chickpeas:

Mix the rinsed drained chickpeas with the cumin powder and salt until evenly coated. Place chickpeas on the base of your serving dish.
Top with the yogurt sauce, then as much pita bread as you want. Garnish with parsley, toasted nuts, and pomegranate seeds. It's best to assemble right before serving, but store any leftovers in the fridge.

Video

Notes

Typically, fatteh has bread under the yogurt sauce, but I like it to stay crispy so I reverse the order and put it on the top. Do whatever you prefer!

Taste the garlic yogurt sauce for seasoning and adjust however you like.

To toast the nuts: Place them in a skillet over medium heat, and stir until they turn golden brown. Immediately remove from the skillet so they don't burn.

Making in advance: Prepare the garlic yogurt sauce and place in an airtight container for 1-2 days. Bake the pita chips, and keep at room temperature in an airtight container (up to one week in advance). You can also toast the nuts in advance, up to one week. Chop the parsley in advance, and store in fridge.

To make this vegan: Use dairy free yogurt like coconut yogurt.

Nutrition