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Egyptian Fattet Salad Layered Chickpea Salad

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Ingredients

Adjust Servings:
2 1/2 cups plain yogurt
1 1/2 cups dried garbanzo beans, soaked overnight (garbanzo beans)
salt, to taste
3 day old whole wheat pita bread
1 1/2 large lemons, juice of
1 large garlic clove, peeled
1/2 teaspoon cumin, to taste
3 garlic cloves, peeled and finely minced
1 tablespoon tahini (optional)
fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons pine nuts, toasted
2 tablespoons of fresh mint, leaves chopped coarsley (not dried mint)

Nutritional information

395.4
Calories
123 g
Calories From Fat
13.7 g
Total Fat
3.4 g
Saturated Fat
13.3 mg
Cholesterol
230.7 mg
Sodium
54.8 g
Carbs
11.4 g
Dietary Fiber
10.8 g
Sugars
17 g
Protein
210g
Serving Size

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Egyptian Fattet Salad Layered Chickpea Salad

Features:
    Cuisine:

    This recipe is in my Mediterranean Light cookbook and I finally got around to trying it. The author describes this layered salad as almost like a hummous casserole. All fatta recipes, whether prepared with meat or vegetarian use day old pita bread. If you're wanting lots of lemon, lots of garlic-this is it. PS< The olive oil and pine nuts are my addition.

    • 52 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Egyptian Fattet Salad (Layered Chickpea Salad), This recipe is in my Mediterranean Light cookbook and I finally got around to trying it The author describes this layered salad as almost like a hummous casserole All fatta recipes, whether prepared with meat or vegetarian use day old pita bread If you’re wanting lots of lemon, lots of garlic-this is it PS< The olive oil and pine nuts are my addition , A major hit with the family! used 1 bag of dried chickpeas which said would make 10x 25c servings (2 5c) 1 5c dried should yield about 3 c so i cooked the whole thing & had more than i really wanted i mooshed up half with my tater masher instead of the food processor so it was a bit rustic I didn't have any coffee filters or cheesecloth so used a double portion of paper towels!! it worked! That sauce packs a PUNCH! It really brings the recipe together It is SO FILLING!!! This is a great inexpensive vegetarian dish Thanks, CG! Made for NA/ME Tag 8/2013


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    Steps

    1
    Done

    Use a Small Mixing Bowl and Drain the Yogurt For 1 Hour in a Strainer Liner Lined With Cheese Cloth.

    2
    Done

    Place the Soaked Beans in a Large Pot of Water and Bring to a Boil. Reduce Heat, Cover and Simmer 1 1/2-2 Hours or Until Beans Are Very Soft.

    3
    Done

    Separate Each Pita Bread Into Two Pieces and Toast or Bake in Hot Oven Until Browned and Crisp.

    4
    Done

    Lightly Oil a Serving Platter. Once Pita Is Cool Enough to Handle, Break Up Into Pieces and Line the Bottom of the Baking Dish.

    5
    Done

    Drain the Chickpeas and *reserve* the Liquid. Coarsely Puree *half* of the Beans Along With the Juice of 1 Lemon, 1 Garlic Clove, Cumin and 1/2 Cup Cooking Liquid. Add Salt and Adjust Other Seasonings If Necessary.

    6
    Done

    to the Drained Yogurt Add the 3 Garlic Cloves, Tahini (if Using) and Black Pepper.

    7
    Done

    Place About 1/2-3/4 Cup of Reserved Cooking Liquid in a Measuring Cup. Squeeze the Remaining Juice of Half the Lemon Into the Liquid. Lightly Sprinkle the Lemony Liquid Over the Broken Up Pita Bread Pieces Just Until the Bread Is Moistened but not Drenched.

    8
    Done

    Next Top the Moistened Pita Bread With the Chickpea Puree. Spread the Remaining Whole Chickpeas Over the Puree. Drizzle About 2 Tablespoons Olive Oil All Over. Top With the Yogurt Mixture. Sprinkle With the Pine Nuts.

    9
    Done

    Garnish With the Fresh Mint.

    10
    Done

    Note: Salad Is Best Eaten at the Same Meal as the Dish Does not Store Well.

    11
    Done

    Yield: 6 Servings For a Meal or [may] Serve More If Served as an Appetizer.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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