Lebanese Chickpea fatteh salad / Full recipe on channel @FoodChella

Soak chickpeas in water overnight, then drain.

Cook chickpeas in boiling water until tender, about 1 hour.

While chickpeas cook, cut pita bread into triangles and toast until golden.

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

Dice cucumber, tomatoes, and red onion, then combine in a large bowl.

Add cooked chickpeas to the vegetable mixture and toss gently.

Drizzle olive oil over the salad and mix well.

Layer toasted pita triangles on a serving platter.

Spoon the chickpea and vegetable mixture over the pita.

Spread the yogurt sauce generously on top.

Sprinkle paprika and chopped parsley over the salad.

Serve immediately, garnished with additional olive oil if desired.

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