Crispy pita chips topped with warm chickpeas and garlicky yogurt sauce!

Watch the Video:
This is my easy version of Lebanese fatteh with chickpeas that comes together in no time. My Lebanese friend, Nadia, made it for me a while back at the bakery, and I could not stop eating it. It’s so delicious with crispy pita chips, garlicky tahini yogurt sauce, and warm chickpeas. You can eat it as a main dish, but I think it’s more like an appetizer. No matter how you eat it, it will be hard to stop.
Why it’s so hard to stop
Salty, crunchy pita chips
Spiced warm chickpeas
Creamy garlic yogurt sauce
Toasted nutty pine nuts
Fresh herb parsley
Tender, spicy chickpeas, creamy, garlicky sauce, and toasted nuts on thick and crispy pita chips!

Here’s what you’ll need
- Pitas cut into wedges
- Olive oil -the one in our shop is straight from my family’s olive trees in Crete!
- Cooked chickpeas -rinsed and drained canned
- Salt
- Freshly cracked black pepper
- Ground cumin powder
- Pine nuts -or slivered almonds, toasted
- Finely chopped fresh parsley
- Sumac
- Crushed red pepper flakes
For the Sauce:
- Plain yogurt -or Greek with a little water to thin it out a bit
- Fresh lemon juice -always fresh
- Tahini -Soom is my favorite brand
- Garlic cloves -grated
- Salt
Pine nut shortcut and substitute
Traditionally, the pine nuts for fatteh are fried in butter and are so delicious. However, I use a little shortcut to save time and a few calories by toasting them in a pan. I toast them in a pan until they’re nice and golden. If you don’t care for pine nuts or want to use what you have on hand, slivered almonds are a great substitute.

How to make easy Lebanese Fatteh with Chickpeas
Crisp the Pita Chips:
- Preheat the oven to 350 °F, 180 °C.
- Brush the pita wedges with olive oil and place them on 1-2 baking trays.
- Season them with salt, pepper, and oregano (optional).
- Bake until golden and crisp -about 7-8 minutes.
- Set aside to cool completely.
Whisk the Sauce:
- Combine all of the sauce ingredients in a bowl and whisk them together.
- Add some water to thin the sauce if needed. It should be thin but not watery.
Simmer the Chickpeas:
- Place the chickpeas in a saucepan with a cup of water.
- Season them with salt, pepper, and cumin.
- Cook over medium heat for 10 minutes or until most of the liquid has been absorbed.
- Remove from heat and add sumac and crushed red pepper flakes to taste.

Assemble the Fatteh and serve
Once you put the whole thing together, you’re going to have to serve it right away and eat it right away. If not, the pita chips will soak up the sauce and get soggy. If you aren’t eating it right away, you can make individual portions or let everyone make their own when ready. Start by arranging the pita chips on a platter. Top with the warm chickpeas, then the yogurt sauce. Sprinkle the toasted nuts over the sauce and garnish with parsley. I like to sprinkle the whole thing with more crushed pita chips, so you’re not alone if your instinct tells you to do that. Kali Orexi!

Easy Lebanese Fatteh with Chickpeas
This Lebanese chickpea fatteh comes tgether in no-time. Warm chicpeas are topped in a garlicky yogurt sauce, nuts, and served with crsipy pita chips. So delicious!
Ingredients
- 3 pitas cut into wedges
- 1/4 cup olive oil
- salt, to taste
- 2 (15-oz) cans cooked chickpeas, rinsed and drained
- salt, to taste
- freshly cracked black pepper to taste
- 1/2 teaspoon ground cumin powder
- 1/3 cup pine nuts or slivered almonds, toasted
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon sumac
- crushed red pepper flakes to taste
For the Sauce:
- 1 cup (225g) plain yogurt
- 1/4 cup fresh lemon juice
- 2 tablespoons tahini
- 2 garlic cloves, grated
- salt, to taste
Instructions
- Preheat the oven to 350 °F, 180 °C.
- Make the Pita Chips: Brush the pita wedges with olive oil and place them on 1-2 baking trays. Season them with salt, pepper, and oregano (optional).. Bake until golden and crisp. About 7-8 minutes. Set aside to cool completely.
- Make the Sauce: Combine all of the sauce ingredients in a bowl and whisk them together. Add some water to thin the sauce if needed. It should be thin but not watery.
- make the Chickpease: Place the chicpeas in a saucepanwith a cup of water. Season them with salt, pepper, and cumin. Cook over medium-heat for 10 minutes or until most of the liquid has been ansorbed. Remove from heat and addsumac and crushed red pepper flakes to taste.
- Assemble the Fatteh: Arrange most of the pita chips in a platter. Top with the warm chickpeas, then the yogurt sauce. Sprinkle the toasted nuts over the sauce and garnish with parsley. Crush some chips and sprinkle over top and serve immediately.
- Kali Orexi!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Bob's Red Mill Petite French Green Lentils, 24 Oz
-
Aluminum Pans Half Size, 9X13, Extra Heavy Duty Disposable Foil Pans For Baking (30 Pack) Roasting & Chafing, Deep Tin Foil Bakeware, Steam Table Tray, Cookware, Food Prepping, Cake & Oven Pan
-
Nordic Ware Naturals Aluminum NonStick 9x13-Inches Cake Pan
-
Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)
-
Badia Sumac Seasoning - 4.75 oz (Smoky Mediterranean Citrus flavors)
Leave a Reply