Crispy Pita with Chickpeas and Yogurt Tahini Sauce

"Vegan Fatteh! (Crispy Pita with Chickpeas and Yogurt Tahini sauce) Recipe is below. ✨ Happy Ramadan to all my friends and family who are celebrating this holy month! I hope you have a very blessed Ramadan filled with joy and good health. Today I made this this popular Middle Eastern chickpea dish, Fatteh. Fatteh in Arabic literally means crumbs. It’s a breakfast dish but you can really eat it anytime of the day. Few years ago when I wasn’t vegan my friend who is from Syria made this for me when she invited me to her iftar dinner. I fell in love with this crispy, creamy chickpea goodness, and since then have been making my own vegan version of it using plant-based yogurts. So here is the recipe. Hugs, Zuzu"
-- @naturallyzuzu

A Note from Feedfeed

This Vegan Fatteh Middle Eastern dish is the best way to clean out the extra herbs and veggies laying around your fridge! Crunchy pita is topped with chickpeas, fresh mint, dill or parsley and a bright yogurt tahini sauce. This is perfect for a filling lunch or light dinner!

Check out our Middle Eastern feed for more inspiration! 

This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.

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  • Recipe Card
Prep time 10mins
Cook time 15mins

Recipe Card


  • 4 rounds pita bread, cut into wedges
  • 1 teaspoon olive oil
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • 1 teaspoon Kosher salt
  • 1 cup unsweetened vegan yogurt
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 lemon, juiced
  • 2 tablespoons tahini paste
  • 1/2 cup mixed herbs like parsley, mint and cilantro, chopped


  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    Put the pita wedges on a baking sheet, drizzle with some olive oil and bake for 10-15 minutes, until lightly browned and crispy. Remove from the oven and set aside.

  • Step 3

    Put the chickpeas in a small pot along with 1/2 cup of water and salt and bring it to boil to warm them up. Drain.

  • Step 4

    Meanwhile, put the yogurt, garlic, cumin, lemon juice, tahini paste, and a pinch of salt in a large bowl and whisk until thoroughly combined.

  • Step 5

    Break up the toasted pita wedges a bit and arrange them in an even layer on the a serving platter, bowl, or casserole dish. Top with the warm chickpeas, then the vegan yogurt sauce. Sprinkle cilantro, chili flakes and serve with additional pita. Enjoy!

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