Fatteh is a refreshing Lebanese salad filled with an array of flavors that work perfectly together. Once you make this dish, you’ll return to it time and time again!Jump to Recipe
This is one of my favorite recipes. It’s actually a typical Lebanese breakfast…think of it as Lebanese nachos! Crispy baked pita is layered with roasted aubergine and lemony chickpeas. Top it all off with a plant based yogurt and tahini dressing. Garnish your fatteh with pomegranate seeds and mint for a gorgeous presentation. You can easily customize this recipe to suite your own tastes.
You only need a few simple ingredients to make fatteh.
- Aubergine – One aubergine (or eggplant) is enough to make about two fattehs depending on how hungry you are. Slice it into half moon shapes for a pretty presentation.
- Olive Oil: Choose a good quality extra virgin olive oil. It really makes a difference.
- Pita Bread: I’ve used a standard store bought pita bread in this recipe to make it more accessible, but if you can get your hands on some Lebanese flatbread at a Middle Eastern grocery store you’ll be making truly authentic Fatteh.
- Chickpeas: I used canned chickpeas because it’s simpler, but please feel free to use freshly cooked chickpeas – just don’t forget to give them an overnight soak!
- Yogurt: Choose a good quality, thick plant based yogurt. I like Alpro Coconut Yogurt.
- Tahini: Tahini quality varies greatly by brand. I’ve tried a few and found that Belatzu tastes the best.
- Sea Salt: I use a good quality flaky sea salt. Once you try a nice sea salt you’ll never return to table salt!
- Cinnamon and black pepper: To balance out the sourness of yogurt.
- Lemon and garlic: Used as a simple dressing for chickpeas for a bit of zing.
- Pomegranate seeds and mint: Garnish your fatteh with beautiful jewel colored pomegranate seeds and fresh mint.
Find the complete recipe with measurements below
How to make Fatteh:
Chop your aubergine into triangular shaped pieces. If you want you can use smaller cube sized pieces, but be sure to reduce the cooking time. Put the aubergine on a parchment lined baking sheet, drizzle with olive oil and sprinkle with sea salt. Now pop them into a preheated oven and cook for approximately 20 minutes or until nicely roasted.
While the aubergine is cooking, cut your pita bread into rough triangles and put them into a bowl. Now drizzle with olive oil and sprinkle with sea salt and minced garlic. Next, Spread the pita out on a baking tray and put them in the oven to cook for about ten minutes . Be sure to keep a close eye on them, as pita bread has a tendency to catch quickly. We want them nicely colored and crispy for the perfect base to your fatteh.
While your aubergine and pita bread are in the oven start to make your chickpeas base. Mix your tinned (or homemade) chickpeas with minced garlic and lemon juice. Sprinkle with a little sea salt and set aside.
Next, mix together the plant based yogurt, tahini, cinnamon and black pepper. This is going to be the topping of your fatteh. You can use the plant based yogurt of your choice; I like coconut.
Let’s put the whole thing together! Divide your pita chips between two plates and top with a layer of baked aubergine. Divide your lemony chickpeas between the two plates and top with the yogurt and tahini sauce. Sprinkle with pomegranate seeds and fresh mint and enjoy a healthy dinner!
If You Liked Fatteh, You Might Also Like These Vegan Dinner Ideas:
Fatteh – Layered Lebanese Salad
- 1 aubergine (eggplant)
- 4 tbsp olive oil, divided
- 2-3 pieces pita bread ideally, Lebanese flatbread
- 3 cloves of garlic, divided
- 450 grams chickpeas (or 1 can, drained)
- 1 tbsp lemon juice
- 365 grams plant based yogurt
- 1 tbsp tahini
- 1/2 tsp cinnamon
- 1/2 tsp ground black pepper
- 2 tbsp pomegranate seeds
- 2 tbsp mint, finely chopped
- Preheat the oven to 200C (375F).
- Slice the aubegine into 2cm thick half moon slices. Wash them in a colander and pat dry.Lay them out on a parchment lined baking sheet and brush liberally with olive oil. Bake for 20 minutes
- While the aubergine is baking cut the pita bread into small traingles and place in a bowl. Drizzle with 1 1/2 tbsp of the olive oil. Sprinkle with minced garlic and sea salt and mix well. Lay the pita pieces out on a baking sheet. Bake in the oven for approximately 10 minutes, keeping a close eye on them as they tend to catch quickly.
- While the aubergine and pita bread are baking drain and wash the chickpeas (if using canned). In a small bowl chickpeas, lemon juice and minced garlic.
- Make the yogurt dressing by combining the yogurt, tahini, cinnamon and black pepper. Stir well.
- Divide the baked pita bread between two plates. Top each pita bread layer with a layer of roated aubergine followed by the lemony chickpeas. Top with the yogurt tahini mix and garnish with pomegranate seeds and fresh mint.