Main Course

Classic Lebanese Fatteh: Yogurt, Chickpeas, and Crispy Pita

Original name: Fatteh (Layered Yogurt, Chickpeas, and Pita)

Prep

10 mins

Cook

15 mins

Servings

LebaneseEasyLunchVegetarianNut Free

About this dish

Fatteh is a beloved Levantine dish that layers crunchy pita chips, creamy yogurt, and warm chickpeas, all brightened with a lemony garlic kiss and a shower of fresh parsley. This recipe stays true to my Lebanese kitchen: green and herb-flecked, with a generous squeeze of lemon in every bite.

It's a comforting, tangy, and satisfying meal that's perfect for breakfast, lunch, or a light dinner.

Ingredients

UK and US measurements are both included for every recipe.

pita bread

grain

200 g

Imperial: 2 large

olive oil

fat

2 tbsp

chickpeas

protein

400 g (drained weight) (1 can)

Imperial: 15 oz can, drained and rinsed

plain yogurt

dairy

500 g

Imperial: 2 cups

tahini

other

2 tbsp

garlic

herb

2 cloves, minced

lemon juice

liquid

2 tbsp

ground cumin

spice

1 tsp

salt

seasoning

1 tsp

fresh parsley

herb

1/4 cup, chopped

pine nuts

other

2 tbsp

Method

Make Crispy Pita Chips

PT10M

Preheat your oven to 180°C (350°F). Cut the pita bread into bite-sized triangles. Arrange them on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and spread in a single layer. Bake for 8-10 minutes, flipping halfway, until golden and crispy. Set aside.

Warm the Chickpeas

PT4M

In a small saucepan over medium heat, add the drained chickpeas and 1 teaspoon of cumin. Cook for 3-4 minutes, stirring occasionally, until heated through. Remove from heat and set aside.

Prepare the Yogurt Sauce

PT3M

In a mixing bowl, whisk together the yogurt, tahini, minced garlic, lemon juice, and a pinch of salt until smooth and creamy. Taste and adjust salt or lemon as desired.

Layer the Fatteh

PT5M

Spread the crispy pita chips on a serving platter or in a wide bowl. Spoon the warm cumin chickpeas evenly over the pita. Pour the yogurt sauce over the chickpeas, spreading it gently to cover. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with fresh parsley. If using, scatter toasted pine nuts on top.

Serve Immediately

PT1M

Fatteh is best enjoyed right away while the pita chips are still crunchy. Serve with lemon wedges on the side for extra zing.

Equipment

baking sheet
small saucepan
mixing bowl
whisk
serving platter or bowl

Nutrition facts

420 kcal

Calories

18 g

Protein

52 g

Carbohydrates

17 g

Fat

8 g

Fiber

680 mg

Sodium

Tips

For a lighter version, use low-fat or Greek yogurt—it will still be creamy and tangy.
To toast pine nuts, heat a dry skillet over medium heat and toss them for 2 minutes until golden. Watch closely—they burn quickly.
You can substitute canned chickpeas with dried chickpeas that have been soaked and cooked until tender.
Make the yogurt sauce ahead of time, but assemble the fatteh just before serving to keep the pita chips crispy.

Serving suggestions

Serve with extra lemon wedges and a side of fresh vegetables like sliced cucumbers and tomatoes. This dish pairs beautifully with a cup of hot mint tea.

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Recipe by

Layla Nasser

Specialises in Lebanese cuisine

Layla makes tabbouleh that is 80% parsley. She is a green monster.

Describe yourself in three words: Green, lemony, parsley storm.