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Different views of chickpea salad with yogurt and vegetable chips served on a white plate.
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Home » Recipes » Salad

Yogurt Chickpea Salad with Chips (Fatteh)

Published: Oct 24, 2019 Updated: Oct 31, 2023 Author: Roxana Begum· This post may contain affiliate links.

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Different views of chickpea salad with yogurt and vegetable chips served on a white plate.

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.

Chickpea salad with yogurt and vegetable chips served on a white plate.

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
Close up view of chickpea salad with yogurt and vegetable chips served on a white plate placed on a blue table.

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.

Layers of vegetable chips, cooked chickpeas, herbs, spices and creamy yogurt to make Fatteh recipe.The final drizzle of chili-paprika oil, veggie chips and chopped herbs to make Fatteh.

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.

Chickpea salad with yogurt and vegetable chips served on a white plate placed on a blue table.

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.

Front view of chickpea salad with yogurt and vegetable chips served on a white plate placed on a blue table.

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

★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

Chickpea salad with yogurt and vegetable chips served on a white plate.
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
Print SaveSaved!
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
US Customary - Metric
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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
Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

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    Eggplant Yogurt Salad with Pita Chips (Fatteh)
  • Close up view of Persian yogurt dip served in two bowls.
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  • Yogurt soup with chickpeas and barley in a serving dish.
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Vegetables being sliced, combined with spices, oil and baked to make crispy veggie chips.
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
Print SaveSaved!
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
Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

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

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Reader Interactions

Comments

  1. Anita

    November 11, 2019 at 10:05 pm

    There are a lot of interesting and great flavors in this salad. We love the homemade vegetable chips too.

    Reply
    • Roxana Begum

      November 11, 2019 at 11:38 pm

      Thanks Anita

      Reply
  2. Rebecca

    November 11, 2019 at 9:38 pm

    I love everything in this salad, and the veggie chips-what a great addition

    Reply
    • Roxana Begum

      November 11, 2019 at 11:38 pm

      Thanks

      Reply
  3. Shadi Hasanzadenemati

    November 11, 2019 at 9:35 pm

    I tried your recipe last night and loved it! Can't wait to make it again!

    Reply
    • Roxana Begum

      November 11, 2019 at 10:39 pm

      Thanks Shadi :)

      Reply
  4. Adriana

    November 11, 2019 at 9:26 pm

    My mouth is watering with the description of this Fatteh. LOve all the components and the crispy textures of those veggies. Saving the recipe for making it soon as I prepare homemade yogurt.

    Reply
    • Roxana Begum

      November 11, 2019 at 10:38 pm

      Awesome :) That sounds great. I make my yogurt too.

      Reply
  5. Renee

    November 11, 2019 at 9:06 pm

    I love everything about this salad, and homemade chips just make it even better!

    Reply
    • Roxana Begum

      November 11, 2019 at 11:38 pm

      Yes the crispy chips and creamy yogurt are incredible together.

      Reply
  6. Beth

    October 27, 2019 at 5:29 am

    I love making my own chips and enjoy finding new ways to flavor them! You also had me at "creamy and flavorful" - this is just how I love a salad!

    Reply
    • Roxana Begum

      October 27, 2019 at 6:14 pm

      Yes, so healthy. I love the veggie chips.

      Reply
  7. Laura

    October 27, 2019 at 1:23 am

    Not only does this look and taste amazing, but it's guilt free...what more could you ask for?? Love this recipe :)

    Reply
    • Roxana Begum

      October 27, 2019 at 6:13 pm

      So happy you like it Laura :)

      Reply
  8. Mireille

    October 27, 2019 at 1:15 am

    I love all the different elements and textures in this. Every bite must be better than the next. I cant wait to try it.

    Reply
    • Roxana Begum

      October 27, 2019 at 6:13 pm

      Yep, so many textures. Thanks Mireille!

      Reply
  9. Amy

    October 26, 2019 at 10:54 pm

    I love the sound of this salad, the yoghurt is the perfect addition!

    Reply
    • Roxana Begum

      October 27, 2019 at 6:12 pm

      Yes very filling :)

      Reply
  10. Jamie

    October 26, 2019 at 9:32 pm

    What a beautiful salad! I love how healthy this salad is and the tahini yogurt sauce is so flavorful!

    Reply
    • Roxana Begum

      October 27, 2019 at 6:12 pm

      Thanks. That tahni sauce is awesome!

      Reply
5 from 11 votes (1 rating without comment)

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Different views of chickpea salad with yogurt and vegetable chips served on a white plate.

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Hi, I'm Roxana, registered dietitian and recipe developer. Here I share wholesome & delicious recipes with room for cravings. Healthy makeovers. Step-by-step photos & videos.
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