20-Min CRUNCHY Pita Chips with Chickpeas (Fatteh)

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped almonds

Sunflower seeds provide a nutty flavor at lower cost.

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and similar in texture.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are more affordable and ready to use.

Brush both sides of day-old pita bread with extra virgin olive oil.

Cut the pita bread into triangles or tear it into pieces.

Place the pita chips on a baking sheet and bake in the oven for 5 to 7 minutes until crispy and golden brown.

In a medium saucepan, add canned chickpeas with their liquid and enough water to cover them.

Turn the heat to medium-high and season the chickpeas with kosher salt, black pepper, minced garlic, and cumin.

Bring the chickpeas to a boil, then reduce to a simmer for 15 to 20 minutes until tender and most of the liquid is absorbed.

While the chickpeas are cooking, prepare the garlicy yogurt sauce by mixing Greek yogurt, tahini paste, juice of 2 lemons, minced garlic, and a pinch of kosher salt until smooth and creamy.

In a separate pan, heat a little extra virgin olive oil and toast about 1/3 cup of pine nuts, stirring constantly to avoid burning.

Drain the chickpeas, leaving a little liquid, and layer the pita chips on a large plate or platter.

Add a layer of chickpeas on top of the pita chips, followed by the garlicy yogurt sauce, and then top with toasted pine nuts, parsley, and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens