Pita, Chickpea and Herb Salad with Tahini Yogurt

4 Servings

35 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Known as fatteh in the Levant, this dish is a way to turn stale pita bread into a meal. We, however, start with fresh pita, brush it with olive oil and crisp it in the oven, then break it into shards before topping the pieces with warmed chickpeas. Yogurt spiked with garlic, tahini and lemon ties everything together. Za'atar, a Middle Eastern spice blend that usually includes sesame seeds, sumac, thyme and oregano, adds complex flavor while pistachios add richness. Fatteh typically is served for breakfast but with so many textures and flavors, we think it also makes a light yet satisfying dinner.




Don’t cut back on the oil that’s brushed onto the pita. It helps the bread crisp nicely and also adds richness. The cumin may seem like a lot, too, but any less and its flavor is obscured by the yogurt and chickpeas.

35 minutes



Anne W.

This one rocks my world. Takes me back to hazy days of Cyprus.