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Lebanese Chickpea Fatteh

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Lebanese chickpea fatteh with toasted pita, smooth tahini yogurt, pine nuts, parsley, and paprika.
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Fatteh is a Levantine layered dish that turns toasted bread, chickpeas, and tangy tahini yogurt into a satisfying shared meal.

Keeping the pita crisp and the sauce smooth gives each spoonful a useful contrast of texture and temperature.

Assemble at the last moment so the pita softens slightly without becoming heavy.

Serving Suggestions

Serve warm for breakfast, brunch, or a light supper with tomatoes, cucumber, and olives.

Toasted pita and chickpeas being layered with a broad ribbon of smooth tahini yogurt sauce.

Recipe Notes

Store each component separately for up to three days and toast pita again briefly before serving.

Lebanese chickpea fatteh with toasted pita, smooth tahini yogurt, pine nuts, parsley, and paprika.

Lebanese Chickpea Fatteh

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Toasted pita and warm chickpeas layered with smooth lemon-garlic tahini yogurt and toasted pine nuts.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Lebanese, Levantine
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pita and Chickpeas
  • 4 large pita breads torn into irregular pieces
  • 2 tbsp olive oil
  • 3 cups cooked chickpeas drained and rinsed
  • 1 cup low-sodium vegetable stock
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt
Tahini Yogurt Sauce
  • 2 cups plain whole-milk yogurt
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic finely grated
  • 1/2 tsp fine salt
To Finish
  • 2 tbsp unsalted butter
  • 1/3 cup pine nuts
  • 1/4 cup flat-leaf parsley chopped
  • 1/2 tsp sweet paprika

Equipment

  • Large shallow serving dish
  • Medium saucepan
  • Mixing bowl
  • Small skillet

Method
 

Toast and Warm:
  1. Toss pita with olive oil and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes until crisp with irregular golden edges.
  2. Simmer chickpeas with stock, cumin, and salt for 8 minutes. Drain, reserving a little hot stock.
Make the Sauce:
  1. Whisk yogurt, tahini, lemon juice, garlic, and salt until completely smooth. Thin with 2 to 4 tablespoons of reserved chickpea stock.
  2. Melt the butter in a small skillet and toast the pine nuts until evenly golden.
Assemble:
  1. Layer the toasted pita and warm chickpeas in a shallow dish. Spoon the smooth sauce broadly over the top.
  2. Finish with pine nuts, parsley, and paprika and serve immediately before the pita softens fully.

Nutrition

Calories: 470kcalCarbohydrates: 50gProtein: 18gFat: 24gSaturated Fat: 7gCholesterol: 25mgSodium: 610mgFiber: 10gSugar: 8g

Notes

  • Use room-temperature yogurt and warm, not boiling, chickpea stock to keep the sauce smooth.
  • Assemble only when ready to eat; keep pita, chickpeas, and sauce separate for make-ahead storage.

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