Chickpea salad with tahini yogurt sauce, crispy veggie chips, crunchy pine nuts and spicy red pepper oil is one creamy and flavorful bite. An easy, healthy, gluten free and filling salad.
What is Fatteh?
Fatteh is a popular dish of the Levant, consisting of layers of crushed crispy toasted flatbread, cooked chickpeas, yogurt, olive oil and some spices. There are several variations - some made with eggplants, lamb, chicken etc.
Chickpea Salad With Yogurt and Chips
Here I decided to use baked crispy veggie chips instead of the usual pita chips. It is gluten free and lighter than some variations mentioned above and adds many health promoting nutrients. Plus, it is also an interesting way to use vegetables.
It is healthy, easy, filling and can be a perfect side dish for your Mediterranean, middle eastern or Lebanese menu.
- Veggie Chips - I used baked kale, beetroot and sweet potato chips. You can buy them or make at home. Instructions for baking them at home in recipe card below.
- Cooked chickpeas
- Plain yogurt
- Pine Nuts
- Olive oil
- Seasoning and spices - salt, cumin, cracked red pepper, paprika
How to Make It
There couldn’t be an easier, flavorful and filling salad.
- Layer veggie chips on serving platter.
- Add a layer of cooked chickpeas. Scatter chopped cilantro and ground cumin.
- Make yogurt sauce with tahini, garlic, cumin, salt and pour over chickpeas.
- Prepare seasoned oil with hot olive oil, paprika, red pepper and drizzle it over yogurt sauce.
- Garnish with cilantro, vegetable chips and toasted pine nuts. Serve immediately.
Pro Tips and How to Serve It
- Reduced fat yogurt works fine, as you will be adding tahini for extra creaminess. But you can use whole milk yogurt too.
- If the yogurt is too thick, whisk in some water to a slight pouring consistency.
- Serve the salad immediately after making, to ensure the chips are crispy. Or hold off topping with the chips until ready to eat.
- You can use canned chickpeas. If using home cooked chickpeas, make sure to cool them completely before making the salad.
- This is a filling salad and can be a satisfying lunch all by itself. In smaller amounts it can make a great side dish.
- You can sprinkle some zaatar on the top.
What Can You Serve it With?
It will be great with any grilled meats like kabob koobideh and some plain rice or bread.
With rice dishes such as our famous Persian dill rice.
Chickpeas are an excellent source of plain protein and dietary fiber. They make a good vegetarian protein food for diabetics.
Yogurt is a great source of high quality protein, calcium and probiotics and is therefore good for bone health, gut health, satiety and maintenance of blood pressure.
As a fat rich source, tahini adds to the creaminess and satiety factor. And it is full of heart healthy fats, magnesium, calcium and cholesterol lowering phytosterols.
Pine nuts also provide healthy fats. Plus, the spices, garlic and herbs are rich with health promoting phytochemicals.
But the nice thing about this fatteh recipe are the veggie chips. Whatever vegetable chips you may choose, they are going to enhance the fiber, vitamin, mineral, phytochemical and possibly antioxidant and anti-inflammatory nutrient content of this salad.
More Tasty Salad Recipes:
- Tomato Cucumber Salad
- Moroccan Eggplant Salad
- Spiced Lentil Salad with Avocado
- Mixed Sprouts Salad with Coconut
- Kale Quinoa Salad with Lentils
More Yogurt Based Recipes:
- Doogh (Persian Yogurt Drink)
- Mast Musir (Shallot and Yogurt Dip)
- Chickpea Yogurt Soup
- Roasted Eggplant Yogurt Salad
- Chickpea Yogurt Salad (Fatteh)
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Yogurt Chickpea Salad with Chips (Fatteh)
- 1½ cups vegetable chips store bought or follow recipe below notes
- Take a large serving platter. Layer most of the veggie chips, leaving some aside for garnish.
- Then layer the cooked chickpeas over it. Scatter 1½ tablespoons chopped cilantro and ½ teaspoon ground cumin over the chickpeas.
- Combine yogurt, tahini, garlic, remaining cumin and salt very well. Adjust the salt as per taste.
- Pour the yogurt sauce all over to cover the chickpeas.
- Heat olive oil and take the pan away from the heat source. Add paprika and red pepper.
- Drizzle seasoned oil all over the yogurt sauce.
- Garnish with remaining cilantro, vegetable chips and toasted pine nuts. Serve immediately.
- If you want to make your own vegetable chips, scroll down to the recipe below.
- Reduced fat yogurt works fine as tahini will add extra creaminess. Whole milk yogurt is ok too.
- If yogurt is too thick, then whisk in some water to a slight pouring consistency.
- Serve salad immediately to ensure the chips are crispy. Or add chips when ready to eat.
- If using home cooked chickpeas, be sure to cool them completely before use.
Baked Vegetable Chips
- Preheat oven to 350 degrees F (175 degrees C).
- Toss kale with olive oil, salt, lemon peel and lightly massage the leaves.
- Lay the kale in a single layer on a parchment paper lined baking sheet. Bake for about 10 to 15 minutes till the edges are brown but not burnt.
Beetroot and Sweet Potato Chips
- Preheat oven to 375 degrees F (190 degrees C).
- Lay the slices in a single layer on a parchment lined baking sheet, without crowding the slices. Bake for 8 minutes, then flip the slices over, and continue baking for about 7 minutes more, until chips are tender in the middle, and crispy on the edges.
- Be sure to watch carefully, especially towards the end, to prevent burning. Remove from oven and let cool.
- It may take a trial or more to get the baked chips to work out well as ovens and other characteristics may vary.
- Zaatar is a popular middle eastern spice mixture that is a blend of some dried herbs such as thyme, sesame seeds, sumac, and often some spices and salt.
This post was first published on April 2016 and has been updated with improvements in recipe, formatting, photos, tips, and additional enhancements.