Pita, Chickpea and Herb Salad with Tahini Yogurt
Fatteh turns stale pita bread into a satisfying toasty salad, topped with warmed chickpeas and garlic-spiked yogurt.
- Makes4 servings
- Cook Time35 minutes
Known as fatteh in the Levant, this dish is a way to turn stale pita bread into a meal. We, however, start with fresh pita, brush it with olive oil and crisp it in the oven, then break it into shards before topping the pieces with warmed chickpeas. Yogurt spiked with garlic, tahini and lemon ties everything together. Za'atar, a Middle Eastern spice blend that usually includes sesame seeds, sumac, thyme and oregano, adds complex flavor while pistachios add richness. Fatteh typically is served for breakfast but with so many textures and flavors, we think it also makes a light yet satisfying dinner.
Don’t cut back on the oil that’s brushed onto the pita. It helps the bread crisp nicely and also adds richness. The cumin may seem like a lot, too, but any less and its flavor is obscured by the yogurt and chickpeas.
Step 1
Heat the oven to 400°F with a rack in the middle position. On a rimmed baking sheet, brush both sides of the pita rounds with the oil, then sprinkle evenly with 2 teaspoons cumin.
Bake until browned and crisp, about 10 minutes total, flipping once about halfway through. Cool to room temperature.
Step 2
While the pita cools, in a small bowl, whisk together the yogurt, tahini, garlic, lemon zest and juice, the remaining ½ teaspoon cumin and ¼ teaspoon each salt and pepper; set aside.
In a medium microwave-safe bowl, toss the chickpeas and 3 tablespoons liquid with the za'atar and ½ teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.
Step 3
Break the cooled pita into bite-size pieces and place in a wide, shallow serving bowl or divide among 4 individual bowls. Using a slotted spoon, arrange the warm chickpeas on top.
Spoon on the yogurt mixture, then top with the herbs, pistachios and a generous drizzle of oil. Sprinkle with additional za'atar.
