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

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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

Yield: 4 servings

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!