0 from 9 votes
Chickpea Fatteh
The easiest fattet hummus, chickpeas layered with a garlic yogurt sauce, pita chips, toasted nuts and parsley and pomegranate seeds.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 people
Calories: 349 kcal
Course:
Side Dish , Salad
Cuisine:
Middle Eastern
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.
Cup of Yum
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.
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 Information
Calories
349kcal
(17%)
Carbohydrates
37g
(12%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
12mg
(4%)
Sodium
636mg
(27%)
Potassium
249mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
99IU
(2%)
Vitamin C
1mg
(1%)
Calcium
173mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 349
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 636mg | 27% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 173mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.