Fatteh (crispy pitta, chickpea and yogurt salad)

Fatteh (crispy pitta, chickpea and yogurt salad)

Toss crunchy, golden pitta, crisp chickpeas and walnuts together in a tahini yogurt dressing then top with pomegranate, herbs and sumac to create this Middle Eastern salad
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Loosen the tahini with the lemon juice, then stir into the yogurt. Stir in the garlic then season to taste.
  2. Step 2

    Heat the oven to 200C/180C fan/gas 4. Drain the chickpeas well (keep the liquid to make vegan meringues, if you like) and pat dry with kitchen paper. Put into a large roasting tin and toss with 1 tbsp of the ghee, half the paprika, all the sumac and cayenne. Season well, then bake for 30-35 mins, shaking the tin occasionally, until crispy and golden.
  3. Step 3

    Toss the pitta with 1 tbsp of the ghee and add to another tray before baking alongside the chickpeas for the final 10 mins of cooking time until crunchy and golden.
  4. Step 4

    Meanwhile, put the remaining ghee in a frying pan over a medium heat and toast the nuts with the remaining paprika for 3-4 mins. Season, then transfer to a plate to cool.
  5. Step 5

    To assemble, toss together the nuts, chickpeas and pitta, reserving the melted ghee from the pan. Spread two-thirds of the mixture onto a platter and spoon over the yogurt. Sprinkle over the remaining mixture, drizzle over a little of the reserved ghee, then sprinkle over the herbs, pomegranate and extra sumac before serving.