Chickpea Fatteh
The essential technique is layering the toasted pita at the last moment, so it stays crisp against the warm chickpeas and cool tahini-yogurt sauce. I use the oven instead of frying, keeping the…
Ingredients
- 1 (15-ounce) can canned chickpeas, drained and rinsed
- 1 pita whole-wheat pita
- 1 cup plain Greek yogurt
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic, finely grated
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, quartered
- 1/4 cup fresh parsley and mint, chopped
- 1 teaspoon sumac
- 1 tablespoons extra-virgin olive oil
Instructions
- Heat the oven to 400°F. Split the pita into two thin rounds, tear them into bite-size pieces, and toss with 1 teaspoon of the olive oil. Spread on a baking sheet and toast for 7 to 10 minutes, turning once, until dry and crisp.
- Whisk the yogurt, tahini, lemon juice, and grated garlic in a bowl. Add 1 to 2 tablespoons of cold water and whisk until the sauce is smooth and pourable; the water loosens the tahini without making the dressing heavy.
- Warm the drained chickpeas in a small saucepan over medium heat with 2 tablespoons of water for 3 to 4 minutes, just until heated through. Do not simmer them aggressively, or they will split and become watery.
- Combine the cucumber, tomatoes, parsley, mint, and half of the sumac in a bowl. Toss with the remaining olive oil and a small pinch of salt if desired.
- Divide the yogurt-tahini sauce between two shallow bowls. Spoon the warm chickpeas over the sauce, then scatter the fresh vegetable mixture around and over them.
- Add the toasted pita immediately before serving and finish with the remaining sumac. Eat from the bottom upward so each bite gathers sauce, chickpeas, vegetables, and crisp pita.
Watch the Chickpea Fatteh cooking video
← Back to all recipes · View full recipe
← Back to 5StarCook home