Chickpea salad inspired by Lebanese cuisine: Hummus Fatteh
A medley of the garlicy lemon yogurt, wholesome chickpeas, crunchy croutons and buttery pine nuts- a wholesome salad.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Course Main Course, Salad
Cuisine Lebanese
Servings 4
Calories 360 kcal
Yogurt Sauce
- 2 cups yogurt
- ½ lemon
- ½ tsp garlic paste
- 1 tbsp tahini (optional, see notes)
- salt to taste
- pepper to taste
Croutons
- 1-2 pita bread
- 1 tbsp olive oil
- salt to taste
- pepper to taste
The salad
- 1 cup chickpeas (cooked and drained)
- ½ cup cabbage (shredded)
- 1 cup chicken (cooked and shredded)
- 1 tbsp pine nuts (toasted)
- ½ cup fresh herbs (e.g., coriander, mint, dill)
Yogurt Sauce
Mix all the ingredients together: yogurt, garlic paste, juice of lemon, salt, pepper and tahini, if using. Set aside.
Croutons
Preheat the oven to 180°C.
Brush the pita bread with oil on both sides and tear into small bite-sized pieces. Place these on a baking tray, lined with parchment paper for convenience.
Bake in the preheated oven for about 10 minutes, till the croutons turn golden brown and crunchy.
The Salad
In the serving bowl, take the shredded cabbage. Top it with shredded chicken and chickpeas.
Add in the yogurt sauce.
Top it with the toasted pine nuts and herbs.
Scatter the croutons on top, just before serving.
- For the version of this recipe without tahini, I added chaat masala and red chilli powder in the yogurt sauce for a kick of flavour.
- Another great substitution for tahini would be toasted sesame seeds (which is basically tahini, one step before it is ready).
- Do not add croutons in the yogurt sauce until the last minute. Otherwise they will lose the crunch and become soggy.
- Croutons can also be made with naan or bread.
- Any leftover chicken can be used. Or it can be omitted completely for a vegetarian salad.
Keyword chickpea salad, healthy salad, hummus fatteh, hummus salad, kashmir food blog, kashmiri blogger