Yogurt Chickpea Salad with Chips (Fatteh)

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.

This satisfying salad reminds me of my other Mediterranean salads - Eggplant Yogurt Salad and Mediterranean Chickpea 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.

Ingredients

• 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
• Tahini
• Garlic
• Cilantro
• 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.

1. Layer veggie chips on serving platter.
2. Add a layer of cooked chickpeas. Scatter chopped cilantro and ground cumin.
3. Make yogurt sauce with tahini, garlic, cumin, salt and pour over chickpeas.
4. Prepare seasoned oil with hot olive oil, paprika, red pepper and drizzle it over yogurt sauce.
5. 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 koobideh (Persian kabob) and some plain rice or bread.

With rice dishes such as our famous Persian dill rice.

Or our braised lamb shanks and some barbari bread.

Health Benefits

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

• Persian Chicken and Potato Salad
• Moroccan Eggplant Salad
• Spiced Lentil Salad with Avocado
• Mixed Sprouts Salad with Coconut
• Kale Quinoa Salad with Lentils

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5 from 11 votes

Yogurt Chickpea Salad with Chips (Fatteh)

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.

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

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Course :Salads

Cuisine :Middle Eastern

Servings: 5 Cups

Calories: 221.6kcal

Author: Roxana Begum

Ingredients

Veggie Chips

• ▢ 1½ cups vegetable chips store bought or follow recipe below notes

Chickpea Salad

• ▢ 1½ cups chickpeas cooked, with salt
• ▢ 2 cups yogurt reduced fat
• ▢ ½ tablespoon tahini adjust per taste
• ▢ 1 clove garlic grated
• ▢ ⅓ teaspoon salt as per taste
• ▢ 1 teaspoon ground cumin ground
• ▢ 2 tablespoons cilantro chopped
• ▢ 2 tablespoons pine nuts toasted

Seasoning

• ▢ 2 teaspoons olive oil
• ▢ 1 teaspoon red pepper as per taste
• ▢ 1 teaspoon paprika

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Instructions

• 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.

Notes

1. If you want to make your own vegetable chips, scroll down to the recipe below.
2. Reduced fat yogurt works fine as tahini will add extra creaminess. Whole milk yogurt is ok too.
3. If yogurt is too thick, then whisk in some water to a slight pouring consistency.
4. Serve salad immediately to ensure the chips are crispy. Or add chips when ready to eat.
5. If using home cooked chickpeas, be sure to cool them completely before use.

* Nutrition facts not including vegetable chips.

* Sodium value may vary. The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in spice mixes and other ingredients.

Nutrition

Serving: 1cup | Calories: 221.6kcal | Carbohydrates: 23.9g | Protein: 10.04g | Fat: 10.52g | Saturated Fat: 2g | Cholesterol: 5.88mg | Sodium: 423.31mg | Potassium: 583.9mg | Fiber: 4.08g | Sugar: 10.27g | Vitamin A: 4657.08IU | Vitamin C: 20.63mg | Calcium: 234.1mg | Iron: 2.1mg

Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!

More Yogurt Based Recipes

5 from 10 votes

Baked Vegetable Chips

An easy recipe for making homemade baked vegetable chips.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

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Course :Appetizer

Cuisine :American

Servings: 4 servings

Calories: 78.46kcal

Author: Roxana Begum

Ingredients

Kale chips

• ▢ 1 ¼ cups kale leaves packed (bite size pieces trimmed from the thick stems)
• ▢ ½ teaspoon olive oil
• ▢ ½ teaspoon lemon zest
• ▢ 1 pinch salt as per taste

Beetroot chips

• ▢ 1 ½ cup beetroot slices
• ▢ 2 teaspoons olive oil
• ▢ ½ clove garlic grated
• ▢ ½ teaspoon zaatar
• ▢ 1 pinch salt as per taste

Sweet potato chips

• ▢ 1 cup sweet potato slices
• ▢ 1½ teaspoons olive oil
• ▢ ½ garlic clove grated
• ▢ ½ teaspoon zaatar
• ▢ 1 pinch salt as per taste

Equipment

• ▢
  Mandolin Slicer

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Instructions

Kale 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).
• Do make sure that the slices are consistently thin and even (I used the 7.5 mm setting on my mandolin slicer). Toss the slices, olive oil, grated garlic, zaatar and salt in a small bowl.
• 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.

Notes

1. It may take a trial or more to get the baked chips to work out well as ovens and other characteristics may vary.
2. 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.

Nutrition

Serving: 0.5cup | Calories: 78.46kcal | Carbohydrates: 11.08g | Protein: 1.85g | Fat: 3.46g | Saturated Fat: 0.48g | Sodium: 76.37mg | Potassium: 304.48mg | Fiber: 1.94g | Sugar: 3.89g | Vitamin A: 5460.53IU | Vitamin C: 23mg | Calcium: 39.63mg | Iron: 0.98mg

Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!

This post was first published on April 2016 and has been updated with improvements in recipe, formatting, photos, tips, and additional enhancements.