Chickpeas Fatteh


Every salad should include fried bread, period



If you love dishes with chickpeas, then you absolutely have to try Lebanese chickpeas fatteh. This delightful recipe came to me from Yasmina from Lebanon. She was kind enough to share this glorious traditional delight from her country, and I fell in love with it at the first bite! You can prepare it in several ways, and it can easily be your go-to instant dish when you don’t have a lot of time for cooking. 

There are only a few simple ingredients, including chickpeas, garlic, bread, yogurt, cilantro, and olive oil. I bet you have all of these in your fridge right now. The reason why Lebanese chickpea fatteh amazed me is due to the unique aftertaste. One never expects that such simple ingredients can give a heavenly taste! The chickpeas make it buttery and creamy, while the garlic-infused yogurt adds a dash of spiciness. At the end is the crunchiness of the pita bread. If you are keen on crunchy food, you can’t miss out on this! 

Fatteh is usually eaten for breakfast in Lebanon, but Yasmina said she also likes to prepare it for lunch when she is in a hurry. According to her, this is an ideal dish for picky eaters since she was one when she was a child. With that said, this dish is perfect for everyone!

The greatest thing about Lebanese chickpea fatteh is that you can prepare it in whatever way you find suitable. If you don’t like frying, you can simply go for a toasted bread or pita chips from the store. However, if you want to try the original taste of the fatteh, then you should certainly give it a go. 

My first bite of the Lebanese chickpeas fatteh made me realize that I might have just discovered my new favorite dish. All that creaminess and crunchiness melted in my mouth, and it was like I couldn’t get enough of it. It’s a must-try dish, so put it on your recipe list and allow yourself to enjoy the heavenly flavors!

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Chickpeas Fatteh


  • 15 oz canned chickpeas
  • 2 cups pita bread cut into 1-2 inch pieces
  • vegetable oil for frying
  • 1 cup plain whole milk yogurt
  • 1 clove garlic
  • salt to taste
  • 2 Tbsp pine nuts
  • 2 Tbsp olive oil
  • fresh parsley for garnish


  • Heat oil in a deep pan/pot. Deep fry the pita bread until golden brown and remove and place on a paper towel lined plate.
  • Wash the canned chickpeas and place in a small pot with some water. Warm chickpeas in water over medium-low heat for 5-7 minutes. Set aside.
  • Mash the cloves of garlic with a dash of salt. Add the plain yogurt and mix until combined.
  • In a small skillet, heat the olive oil. Add the nuts and cook for a few minutes until golden brown and toasted. Remove the nuts to stop the cooking along with the oil and set aside.
  • Assemble the fatteh in a large serving plate or in individual bowls. Start with the fried pita on the bottom, followed by the room temperature chickpeas, then the yogurt and lastly drizzle the nuts and oil over the top. Garnish with parsley and serve immediately!


Recipe inspired by Simply Lebanese
Course: Breakfast, Lunch, Snack
Region: Asia
Diet: Vegetarian


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