Pita and Chickpea Salad with Yogurt and Mint (Fatteh)
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.
cup plain whole-milk yogurt
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