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Fatteh - Layered Lebanese Salad

A vegan salad comprised of crunchy fried pita bread, eggplant, spicy chickpeas and plant based yogurt.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Middle Eastern
Servings 2


  • 1 aubergine (eggplant)
  • 4 tablespoon olive oil, divided
  • 2-3 pieces pita bread ideally, Lebanese flatbread
  • 3 cloves of garlic, divided
  • 450 grams chickpeas (or 1 can, drained)
  • 1 tablespoon lemon juice
  • 365 grams plant based yogurt
  • 1 tablespoon tahini
  • ½ teaspoon cinnamon
  • ½ teaspoon ground black pepper
  • 2 tablespoon pomegranate seeds
  • 2 tablespoon 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 ½ tablespoon 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.
Keyword Fatteh, vegan dinner ideas, vegan recipes
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