Pita and Chickpea Salad with Yogurt and Mint (Fatteh) | Christopher Kimball’s Milk Street

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Milk Street Bowtie Pita and Chickpea Salad with Yogurt and Mint (Fatteh)

Pita and Chickpea Salad with Yogurt and Mint (Fatteh)

Appears in May-June 2019

25 minuets

Pita and Chickpea Salad with Yogurt and Mint (Fatteh)

Free

This dish is known as fatteh in the Levant, where it often is eaten for breakfast. It’s a way to turn stale pita bread into a hearty meal. We, however, start with fresh pita, brush it with butter, 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. But the za'atar is optional; even without it, the salad is delicious and satisfying. If you like, instead of mint, use flat-leaf parsley or a combination.

4

Servings

Tip

Don't cut back on the butter that's tossed with the toasted pine nuts. It may seem like a lot, but the butter adds a sweetness that balances the tang of the yogurt and makes the dish taste full and deep.

25 minuets

1 cup plain whole-milk yogurt
1/4 cup tahini
2 medium garlic cloves, finely grated
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
Kosher salt and ground black pepper
2 8-inch pita breads, each split into 2 rounds
2 1/2 teaspoons ground cumin, divided
5 tablespoons salted butter, melted, divided
1/4 cup pine nuts
1/8 - 1/4 teaspoon cayenne pepper (optional)
2 15½-ounce cans chickpeas, rinsed and drained
1 1/2 teaspoons za'atar, plus more to serve (optional)
1 1/2 cups lightly packed fresh mint, torn if large
Ingredients
  • 1

    cup plain whole-milk yogurt

  • ¼

    cup tahini

  • 2

    medium garlic cloves, finely grated

  • 1

    teaspoon grated lemon zest, plus 1 tablespoon lemon juice

  • Kosher salt and ground black pepper

  • 2

    8-inch pita breads, each split into 2 rounds

  • teaspoons ground cumin, divided

  • 5

    tablespoons salted butter, melted, divided

  • ¼

    cup pine nuts

  • ⅛ - ¼

    teaspoon cayenne pepper (optional)

  • 2

    15½-ounce cans chickpeas, rinsed and drained

  • teaspoons za'atar, plus more to serve (optional)

  • cups lightly packed fresh mint, torn if large

Directions
  1. 01
    Heat the oven to 400°F with a rack in the middle position. In a small bowl, whisk together the yogurt, tahini, garlic, lemon zest and juice, and ¼ teaspoon each salt and black pepper. Set aside.
    See Demo
    Pita and Chickpea Salad with Yogurt and Mint (Fatteh) Step 1
  2. 02
    Arrange the pita on a rimmed baking sheet. Use 2 tablespoons of the butter to brush both sides of each round, then sprinkle evenly with 2 teaspoons of the cumin. Bake for 5 minutes, then flip each round and continue to bake until browned and crisp, 5 to 6 minutes. Transfer to a wire rack and let cool; reserve the baking sheet.
    See Demo
    Pita and Chickpea Salad with Yogurt and Mint (Fatteh) Step 2
  3. 03
    While the pita cools, distribute the pine nuts on the reserved baking sheet and toast until golden brown, 3 to 5 minutes, stirring once about halfway through. Immediately transfer to a small bowl and toss with the remaining 3 tablespoons butter, the remaining ½ teaspoon cumin, cayenne (if using), pinch salt, and ¼ teaspoon black pepper. Set aside.
  4. 04
    In a medium microwave-safe bowl, toss the chickpeas with the za'atar (if using), ½ teaspoon salt and 3 tablespoons water. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through. Meanwhile, break the pita into bite-size pieces and place in a wide, shallow serving bowl or divide among 4 individual bowls.
  5. 05
    Using a slotted spoon, arrange the warmed chickpeas over the pita. Spoon on the yogurt mixture, top with mint and spoon on the pine nut–butter mixture. Sprinkle with with additional za'atar (if using).
Tip: Don't cut back on the butter that's tossed with the toasted pine nuts. It may seem like a lot, but the butter adds a sweetness that balances the tang of the yogurt and makes the dish taste full and deep.
.
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Pita and Chickpea Salad with Yogurt and Mint (Fatteh)

Get Ready to Cook

4

Servings

25 minuets

Tip

Don't cut back on the butter that's tossed with the toasted pine nuts. It may seem like a lot, but the butter adds a sweetness that balances the tang of the yogurt and makes the dish taste full and deep.

Ingredients
  • 1

    cup plain whole-milk yogurt

  • ¼

    cup tahini

  • 2

    medium garlic cloves, finely grated

  • 1

    teaspoon grated lemon zest, plus 1 tablespoon lemon juice

  • Kosher salt and ground black pepper

  • 2

    8-inch pita breads, each split into 2 rounds

  • teaspoons ground cumin, divided

  • 5

    tablespoons salted butter, melted, divided

  • ¼

    cup pine nuts

  • ⅛ - ¼

    teaspoon cayenne pepper (optional)

  • 2

    15½-ounce cans chickpeas, rinsed and drained

  • teaspoons za'atar, plus more to serve (optional)

  • cups lightly packed fresh mint, torn if large

Step 1 of 5

Prepare yogurt

1
cup plain whole-milk yogurt
¼
cup tahini
2
medium garlic cloves, finely grated
1
teaspoon grated lemon zest
1
tablespoon lemon juice
¼
teaspoon kosher salt
¼
teaspoon ground black pepper

Heat the oven to 400°F with a rack in the middle position. In a small bowl, whisk together the yogurt, tahini, garlic, lemon zest and juice, and ¼ teaspoon each salt and black pepper. Set aside.

Step 2 of 5

Bake pita bread

2
8-inch pita breads, each split into 2 rounds
2
tablespoons salted butter, melted, divided
2
teaspoons ground cumin, divided

Arrange the pita on a rimmed baking sheet. Use 2 tablespoons of the butter to brush both sides of each round, then sprinkle evenly with 2 teaspoons of the cumin.


Bake for 5 minutes, then flip each round and continue to bake until browned and crisp, 5 to 6 minutes. Transfer to a wire rack and let cool; reserve the baking sheet.

Step 3 of 5

Toast and season pine nuts

¼
cup pine nuts
3
tablespoons salted butter, melted, divided
½
teaspoon ground cumin, divided
⅛ - ¼
teaspoon cayenne pepper (optional)
pinch
kosher salt
¼
teaspoon ground black pepper

While the pita cools, distribute the pine nuts on the reserved baking sheet and toast until golden brown, 3 to 5 minutes, stirring once about halfway through.


Immediately transfer to a small bowl and toss with the remaining 3 tablespoons butter, the remaining ½ teaspoon cumin, cayenne (if using), pinch salt, and ¼ teaspoon black pepper. Set aside.

Step 4 of 5

Prepare chickpeas and divide pita

2
15½-ounce cans chickpeas, rinsed and drained
teaspoons za'atar, plus more to serve (optional)
½
teaspoon kosher salt
3
tablespoons water

In a medium microwave-safe bowl, toss the chickpeas with the za'atar (if using), ½ teaspoon salt and 3 tablespoons water. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.


Meanwhile, break the pita into bite-size pieces and place in a wide, shallow serving bowl or divide among 4 individual bowls.

Step 5 of 5

Arrange salad

cups lightly packed fresh mint, torn if large

Using a slotted spoon, arrange the warmed chickpeas over the pita. Spoon on the yogurt mixture, top with mint and spoon on the pine nut–butter mixture. Sprinkle with with additional za'atar (if using).

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