Arabic Salad Fatteh | Easy Lebanese fatteh with chickpeas | New Fatteh recipe by Chef Basharat Balti

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and nut-free.

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is budget-friendly.

Prepare fried eggplant and zucchini by slicing and frying until golden brown.

Boil chickpeas until tender, about 1-1.5 hours if using dried chickpeas.

Dice cucumber and tomato, and chop parsley.

In a bowl, mix yogurt, tahini, lemon juice, minced garlic, salt, and black pepper until smooth.

In a skillet, heat olive oil and sauté the fried eggplant and zucchini briefly.

Combine boiled chickpeas with diced tomato, tomato paste, coriander powder, and chili powder in a bowl.

Layer fried eggplant and zucchini at the bottom of a serving dish.

Spread the chickpea mixture over the eggplant and zucchini layer.

Drizzle the yogurt mixture generously on top of the chickpeas.

Sprinkle chopped parsley, pomegranate seeds, and a dash of vinegar over the yogurt layer.

Serve immediately, allowing guests to mix the layers before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens