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  • Syrian Fateh Salad
    Syrian Fateh Salad Riaz Kassam
  • Syrian Fateh Salad
    Syrian Fateh Salad Riaz Kassam
  • Syrian Fateh Salad
    Syrian Fateh Salad Riaz Kassam
  • Syrian Fateh Salad
    Syrian Fateh Salad Riaz Kassam
  • Syrian Fateh Salad
    Syrian Fateh Salad Riaz Kassam
  • Syrian Fateh Salad
    Syrian Fateh Salad Riaz Kassam
  • Syrian Fateh Salad
    Syrian Fateh Salad Riaz Kassam

Syrian Chickpea Fatteh Salad

Sajeda Meghji - Chachis Kitchen
15 February 2017
10 mins PreparationServes 430 mins Cooking time

A Leventine dish from Chachi's Kitchen, UK. Torn, toasted pita is topped with warm chickpeas and dressed with a cool, garlic yogurt sauce. A sprinkling of nuts and seeds adds a crunch to every bite. What a way to disguise your leftover pita bread!

Healthy Hints

A serving of this salad provides a whopping 21 g of protein - the equivalent of one cooked chicken breast! Not only is it possible to get enough protein from plant sources, they also offer a better nutrient profile; with more fiber, heart-healthy fats, vitamins, minerals, and disease-fighting phytochemicals.

Ingredients

  • 1 wholemeal pita

    1 tsp olive oil

    1 tbsp sunflower seeds

    1 tbsp melon seeds

    1 tbsp silvered almonds

    240 g chickpeas, cooked

    250 g (1 cup) greek yoghurt

    2 cloves garlic, minced

    ½ tsp salt

    ½ tsp sumac powder

Cooking Guide
  1. Preheat the oven to 180°C / 350°F / Gas 4.
  2. Split the pita bread into half. Brush the oil onto each side of the pita and tear into small wedges.
  3. Bake for 20 minutes, until lightly browned and crispy. Remove from the oven and set aside to cool.
  4. Place the seeds and almond slivers onto the baking tray and place in the oven for 5 minutes to lighlty toast.
  5. Place the chickpeas in a small pan with enough water to cover. Simmer over a medium - high heat for 10 minutes, until the water has been mostly absorbed and the chickpeas are heated through. Remove from the heat and set aside.
  6. In a small bowl, combine the yoghurt, garlic and salt and whisk until thoroughly combined.
  7. Place the toasted pita wedges in an even layer on the bottom of a deep serving platter.
  8. Drizzle some of the water from the chickpeas over the pita bread.
  9. Drain any remaining water from the chickpeas and place them over the pita.
  10. Evenly cover with the yoghurt.
  11. Garnish with the seeds, almonds and sumac powder.

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Food Facts

  • Fat
    Med
  • Sat Fats
    Low
  • Sugars
    Med
  • Salt
    Med
  • Calories393kcal
  • Protein20.9g
  • Fat9.6g
  • Saturated fat1.8g
  • Trans fat0.0g
  • Cholesterol3.8mg
  • Carbohydrate59.3g
  • Sugars (Total)9.7g
  • Fibre9.2g
  • Sodium492.50mg
  • Salt equivalents1.2g
  • Iron5.4mg
  • Vitamin A0.0RAE
  • Vitamin C7.1mg
  • Vitamin D0.0mcg
  • Vitamin B120.0mcg
  • Potassium720.6mg