Fatteh Salad

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: tortilla

Whole wheat pita adds fiber while tortillas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers protein, while canned beans are budget-friendly.

sumac

🥗Healthier: lemon zest

💰Cheaper: lemon juice

Lemon zest provides a similar tang, while lemon juice is easier to find.

Dissolve yeast and sugar in ¼ cup warm water and let it foam.

Add yeast mixture to the flour along with olive oil and the rest of the warm water, then knead.

Knead for a few minutes, then add salt and continue kneading until you have a soft and smooth pliable dough.

Cover the dough and let it rise in a warm place for an hour or until doubled in size.

Heat the oven to 500 F.

Uncover the dough, divide it into eight equal portions, roll into balls, and spread them.

Transfer two of the rolled-out dough pieces to a baking tray and bake for 5-8 minutes until pitas puff up.

If boiling chickpeas, soak them overnight, then boil in salted water with baking soda.

Take 2 cups of cooked chickpeas and add them to a dry pan with oil and spices, sauté for two minutes.

Mix all yogurt sauce ingredients and adjust consistency with milk.

Cut three pita breads into small pieces, coat with olive oil, and toast in a 350 F oven for 5-7 minutes.

Spread some yogurt sauce in a serving dish, layer with toasted pita, chickpeas, and pomegranate, repeating layers.

Sprinkle with chopped chives and pistachios, drizzle with extra tahini, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens