This dish is known as fatteh in the Levant, where it often is eaten for breakfast. It’s a way to turn stale pita bread into a hearty meal. We, however, start with fresh pita, brush it with butter, crisp it in the oven, then break it into shards before topping the pieces with warmed chickpeas. Yogurt spiked with garlic, tahini, and lemon ties everything together. Za'atar, a Middle Eastern spice blend that usually includes sesame seeds, sumac, thyme, and oregano, adds complex flavor. But the za'atar is optional; even without it, the salad is delicious and satisfying. If you like, instead of mint, use flat-leaf parsley or a combination.
Notes
- Don't cut back on the butter that's tossed with the toasted pine nuts. It may seem like a lot, but the butter adds a sweetness that balances the tang of the yogurt and makes the dish taste full and deep.
Ingredients
- 1 cup plain whole-milk yogurt
- ¼ cup tahini
- 2 medium garlic cloves - finely grated
- 1 teaspoon lemon zest - grated
- 1 tablespoon lemon juice
- ¾ teaspoons Kosher salt - divided (½ + ¼ teaspoon)
- ½ teaspoon ground black pepper - divided (¼ + ¼ teaspoon)
- 2 8-inch pita breads - each split into 2 rounds
- 2 ½ teaspoons ground cumin - divided (2 + ½ teaspoons)
- 5 tablespoons salted butter - melted, divided (2 + 3 tablespoons)
- ¼ cup pine nuts
- ¼ teaspoon cayenne pepper - optional
- 2 15½ ounce cans chickpeas - rinsed and drained
- 1 ½ teaspoons za'atar - plus more to serve (optional)
- 1 ½ cups fresh mint - lightly packed, torn if large
Instructions
Step 1
- Heat the oven to 400°F with a rack in the middle position.
- In a small bowl, whisk together the yogurt, tahini, garlic, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
Step 2
- Arrange the pita on a rimmed baking sheet. Use 2 tablespoons of the butter to brush both sides of each round, then sprinkle evenly with 2 teaspoons of the cumin.
- Bake for 5 minutes, then flip each round and continue to bake until browned and crisp, 5 to 6 minutes.
- Transfer to a wire rack and let cool; reserve the baking sheet.
Step 3
- While the pita cools, distribute the pine nuts on the reserved baking sheet and toast in the oven until golden brown, 3 to 5 minutes, stirring once about halfway through.
- Immediately transfer to a small bowl and toss with the remaining 3 tablespoons butter, the remaining ½ teaspoon cumin, cayenne (if using), and ¼ teaspoon each salt and black pepper. Set aside.
Step 4
- In a medium microwave-safe bowl, toss the chickpeas with the za'atar (if using), 1 teaspoon salt, and 3 tablespoons water.
- Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.
- Meanwhile, break the pita into bite-size pieces and place in a wide, shallow serving bowl or divide among 4 individual bowls.
Step 5
- Using a slotted spoon, arrange the warmed chickpeas over the pita.
- Spoon on the yogurt mixture, top with mint and spoon on the pine nut–butter mixture.
- Sprinkle with additional za'atar (if using).
Nutrition
Calories: 332kcalCarbohydrates: 12gProtein: 7gFat: 30gSaturated Fat: 12gCholesterol: 46mgSodium: 605mgPotassium: 333mgFiber: 3gSugar: 3gVitamin A: 1297IUVitamin C: 9mgCalcium: 162mgIron: 3mg