Easy Lebanese Fatteh with Chickpeas

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.

Cut 4 pita breads into wedges.

Brush pita wedges with a mixture of 2 tablespoons olive oil, garlic powder, black pepper, and oregano.

Sprinkle salt on top of the brushed pita wedges.

Bake the pita wedges in a preheated oven at 350°F for about 10 minutes or until golden and crisp.

Drain and rinse 2 cans of chickpeas, then place them in a pot.

Add 1 cup of water, a pinch of salt, black pepper, and 1 teaspoon of sumac to the chickpeas.

Cook over medium heat until the chickpeas are soft and most of the liquid has evaporated.

In a bowl, mix 2 grated garlic cloves, 2 tablespoons tahini paste, 1 cup plain yogurt, 1/4 cup lemon juice, and salt until smooth, adding water to thin if necessary.

Toast pine nuts in a pan until golden brown.

Layer crushed pita chips at the bottom of a serving dish, top with chickpeas, drizzle with yogurt sauce, and sprinkle with toasted pine nuts, sumac, and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens