Fatteh (crispy pitta, chickpea and yogurt salad)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
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Showing items 1 to 3 of 6
- 2 tbsp tahini
- juice of half a lemon
- 300g natural yogurt
- 1 large garlic clovefinely crushed
- 540g jar of chickpeas
- 3 tbsp gheemelted
- 2 tsp smoked paprika
- 1 tsp sumacplus extra to serve
- ¼ tsp cayenne pepper
- 2 wholemeal pittastorn into chunks
- 75g mixed unsalted nuts
- 2 tbsp flat-leaf parsley, leaves onlyroughly chopped
- 2 tbsp mint, leaves onlyroughly chopped
- 2 tbsp pomegranate seeds
Nutrition: per serving
- kcal354
- fat21.9g
- saturates6.7g
- carbs23.8g
- sugars5.8g
- fibre6.3g
- protein12.3g
- salt0.3g
Method
step 1
Loosen the tahini with the lemon juice, then stir into the yogurt. Stir in the garlic then season to taste.
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.
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.
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.
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.
