Lebanese Chickpea Fatteh is a Middle Eastern classic recipe. Not only is this super easy to pull together, this also makes good use of some leftover items.
Fatteh is popular, in slightly different variations in Egypt, Jordan, Palestine, Lebanon, and Syria.
The word ‘Fatteh’ literally translates to ‘crumbs’ and is a wonderful combination of toasted pita, chickpeas, a tangy yogurt sauce. This has multiple layers and textures making it a true soul food.
Fatteh is a popular meal during Ramadan because of how easy it is to put together. Not only would it make a wonderful side dish for iftar, it is also considered a “breakfast food,” so, it would be delicious for suhour (pre-dawn meal).
The recipe requires very few basic pantry ingredients. Vegetarian Chickpea Fatteh is the perfect share plate when entertaining. You can make most of the components ahead of time and assemble them just before serving.
This Lebanese Chickpea Fatteh is a complete meal in itself. It has all essential components -Carb, Protein, Fat and has multiple flavors yet uses very few basic ingredients.
I really hope you go ahead and try this dish. If you do, please leave a comment to let me know how you liked it. You may please check some more healthy breakfast recipes of mine here where chickpea or something similar in the star ingredient.
SUNDAL RECIPES, EASY, HEALTHY, PROTEIN-RICH, VEGAN SNACK
THREE VEGAN BURGER PATTIES RECIPES
Lebanese Chickpea Fatteh
Ingredients
Layer 1
- 2 Nos Pita Bread, Arabic bread or any Flat bread of your choice. I used the regular Indian Roti.
Layer 2
- 1 cup Boiled chickpeas. Don't discard water in which you boil chickpeas. If using canned chickpeas, then drain, rinse, add some fresh water and boil for 5-10 minutes. Then use it for Layer 2. You can add salt if while rinsing, the salt has been washed off.
Layer 3
- 1 cup Fat Free Greek Yogurt. You can use any other yogurt of your choice. For the vegan option, please use peanut curd.
- 1 tbsp Thick Tahini Sauce. Tahini is toasted sesame seeds paste.
- ¼ tsp Salt
- ½ tsp Coriander Powder
- 1 tbsp Lime Juice
- 2 tbsp Water, if required to have a pouring consistency in the yogurt
Layer 4
- 1 tbsp Pine Nuts roasted in some Ghee or Olive Oil
- 1 tbsp Pomegranate seeds optional, requires only to garnish
- 1 tsp Paprika powder or Red chilli flakes optional, required only to garnish
Instructions
Layer 1
- Cut Pita bread into wedges. Bake or Air Fry them @ 180°C/360°F for 10 minutes or till they turn crisp. You can also toast them in a pan till they turn crisp.
- Arrange Crisp Pita slices on the base of a dish. You can make individual serving or layer everything in a large wide dish to serve it to a crowd
Layer 2
- Top with warm chickpeas. Also put some water in which the chickpeas were boiled.
Layer 3
- Add all ingredients mentioned for layer 3 in a bowl. Whisk lightly to mix everything together.
- Put this layer of yogurt or Peanut Curd on top of Chickpeas.
Layer 4
- Top with roasted pine nuts
- You can add toppings of pomegranate seeds , coriander leaves, paprika powder.
Nutrition Facts
2 servings per container
- Amount Per ServingCalories405
- % Daily Value *
- Total Fat
13.5g
21%
- Saturated Fat 2.55g 13%
- Trans Fat 0.02g
- Cholesterol 5.67mg 2%
- Sodium 581.86mg 25%
- Potassium 554.74mg 16%
- Total Carbohydrate
49g
17%
- Dietary Fiber 10.98g 44%
- Sugars 9.07g
- Protein 24.2g 49%
- Vitamin C 4%
- Calcium 18%
- Iron 31%
- Magnesium 24%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.