Fatteh (Lebanese Bread Salad)

Fatteh is a delicious Lebanese salad with warmed chickpeas, garlic tahini yogurt, crispy pita chips, and toasted pine nuts. Vegan optional!

Fatteh may be the most underrated salad out there. It has big bold flavors, unbeatable textures, and is so so good!

The chickpeas are a warm hearty contrast the the cold yogurt which is swirled with nutty tahini and pungent garlic. The pita is the perfect crunch and the pine nuts add an incredible aroma.

Lebanese or Egyptian by nature, this salad is incredibly easy to make with everyday ingredients you can find at your local grocery store.

Reasons to love this recipe!

• An easy and healthy 6 ingredient meal.
• Ready with just 15 minutes of cooking!
• It's vegetarian and can be made vegan and gluten free.

Ingredients and substitutions:

• Pita Bread - I used whole wheat. You can also use gluten free pita or another gluten free flatbread.
• Chickpeas - canned or cooked at home.
• Pine nuts - or chopped almonds.
• Olive oil - to toast the nuts and a drizzle to top the finished salad.
• Yogurt - regular or dairy-free.
• Tahini - look for this in the international isle.
• Garlic - fresh cloves are a must here.
• Salt - to bring out the flavors.
• Fresh parsley - to garnish. You could also use mint, cilantro, or basil.

How to make Fatteh:

Crisp the pita: Place the pita breads directly onto the oven grate and bake, flipping halfway through, until toasted. If the pita still seems pliable in the center but you've baked for the right amount of time, don't worry. It will continue to crisp up as it cools. Once cool, break into bite-sized pieces.

Stir together the yogurt: Finely mince the garlic into a paste. Add it to a bowl along with the yogurt, tahini, and salt. Mix well and place in the fridge until serving.

Warm the chickpeas: Add the chickpeas, along with their liquid, to a small pot. Add enough water to submerge all the chickpeas by 1 inch. Simmer for 3-5 minutes until the chickpeas are warmed through. To keep them warm, leave them in the pot, off heat, until just before serving. Then, drain the chickpeas.

Toast the nuts: Add the olive oil and pine nuts to a warm skillet. Toast, stirring frequently, until the nuts are golden brown on most sides. Keep an eye on these - they burn quickly!

Assemble: Spoon the chickpeas into a bowl. Add on a dollop of yogurt, the crispy pita, top with pine nuts, parsley, and a drizzle of olive oil. Enjoy!

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Leftovers?

Store the chickpeas and yogurt in the fridge. Place the pita in a plastic bag or lidded container and store at room temperature. Store the pine nuts in a lidded container at room temperature. Leftovers will keep for up to 5 days.

What to serve with Fatteh?

• Pair it with other Lebanese dishes like Lebanese Lentil Soup, Lebanese Lentil Meatballs, or Loubya for a hearty meal!
• Serve it alone for a light lunch.

More salads to make ASAP!

• Grilled Vegetable Salad
• Lentil Salad with Celery and Fennel
• Lemon Asparagus Pasta Salad
• Shaved Zucchini Salad with Olives and Herbs
• Marinated Vegetable Salad

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