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Fatteh (crispy pitta, chickpea and yogurt salad)

Fatteh salad of crisp pitta pieces, pomegranate seeds, nuts and herbs on a plate

Fatteh (crispy pitta, chickpea and yogurt salad)

Name: Fatteh (crispy pitta, chickpea and yogurt salad)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Egyptian
Ingredients: 2 tbsp tahini; juice of half a lemon; 300g natural yogurt; 1 large garlic clove finely crushed; 540g jar of chickpeas; 3 tbsp ghee melted; 2 tsp smoked paprika; 1 tsp sumac plus extra to serve; ¼ tsp cayenne pepper; 2 wholemeal pittas torn into chunks; 75g mixed unsalted nuts; 2 tbsp flat-leaf parsley, leaves only roughly chopped; 2 tbsp mint, leaves only roughly chopped; 2 tbsp pomegranate seeds

Linzi Pucino

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 40 mins

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Toss crunchy, golden pitta, crisp chickpeas and walnuts together in a tahini yogurt dressing then top with pomegranate, herbs and sumac to create this Middle Eastern salad

Vegetarian

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Try our fatteh salad recipe then check out our muhammara, homemade falafel, stuffed vine leaves and more Middle Eastern meze recipes.

Ingredients

Nutrition

2 tbsp tahini
juice of half a lemon
300g natural yogurt
1 large garlic clove

finely crushed
540g jar of chickpeas
3 tbsp ghee

melted
2 tsp smoked paprika
1 tsp sumac

plus extra to serve
¼ tsp cayenne pepper
2 wholemeal pittas

torn into chunks
75g mixed unsalted nuts
2 tbsp flat-leaf parsley, leaves only

roughly chopped
2 tbsp mint, leaves only

roughly chopped
2 tbsp pomegranate seeds

Nutrition: per serving

kcal354
fat21.9g
saturates6.7g
carbs23.8g
sugars5.8g
fibre6.3g
protein12.3g
salt0.3g

Method

step 1

Loosen the tahini with the lemon juice, then stir into the yogurt. Stir in the garlic then season to taste.
step 2

Heat the oven to 200C/180C fan/gas 4. Drain the chickpeas well (keep the liquid to make vegan meringues, if you like) and pat dry with kitchen paper. Put into a large roasting tin and toss with 1 tbsp of the ghee, half the paprika, all the sumac and cayenne. Season well, then bake for 30-35 mins, shaking the tin occasionally, until crispy and golden.
step 3

Toss the pitta with 1 tbsp of the ghee and add to another tray before baking alongside the chickpeas for the final 10 mins of cooking time until crunchy and golden.
step 4

Meanwhile, put the remaining ghee in a frying pan over a medium heat and toast the nuts with the remaining paprika for 3-4 mins. Season, then transfer to a plate to cool.
step 5

To assemble, toss together the nuts, chickpeas and pitta, reserving the melted ghee from the pan. Spread two-thirds of the mixture onto a platter and spoon over the yogurt. Sprinkle over the remaining mixture, drizzle over a little of the reserved ghee, then sprinkle over the herbs, pomegranate and extra sumac before serving.

Discover more delicious tahini recipes.

Authors

Linzi Pucino profile image eating a bun wearing a grey bobble hat

Linzi Pucino

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