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!
- 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
Preheat the oven to 400°F.
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.
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.
Meanwhile, put the yogurt, garlic, cumin, lemon juice, tahini paste, and a pinch of salt in a large bowl and whisk until thoroughly combined.
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!