Pita, Chickpea and Herb Salad with Tahini Yogurt

K nown as fatteh in the Levant, this dish is a way to turn stale pita bread into a meal. We, however, start with fresh pita, brush it with olive oil and crisp it in the oven, then break it into shards before topping the pieces with warmed chickpeas. Y ogurt spiked with garlic, tahini and lemon ties everything together. Z a’atar, a Middle E astern spice blend that usually includes sesame seeds, sumac, thyme and oregano, adds complex flavor while pistachios add richness. F atteh typically is served for breakfast but with so many tex tures and flavors, we think it also makes a light yet satisfying dinner. Don’t cut back on the oil that’s brushed onto the pita. I t helps the bread crisp nicely and adds richness. The cumin may seem like a lot, too, but any less and its flavor is obscured by the yogurt and chickpeas.

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Step 1

Heat the oven to 400° F with a rack in the middle position. O n a rimmed baking sheet, brush both sides of the pita rounds with the oil, then sprinkle evenly with 2 teaspoons cumin. Bake until browned and crisp, about 10 minutes total, flipping once about halfway through. C ool to room temperature.

Step 2

While the pita cools, in a small bowl, whisk together the yogurt, tahini, garlic, lemon zest and juice, the remaining ½ teaspoon cumin, ½ teaspoon salt and ¼ teaspoon pepper; set aside. I n a medium microwave-safe bowl, toss the chickpeas and 3 tablespoons liquid with the za’ atar and 1 teaspoon salt. C over and microwave on high until hot, 3 to 3 ½ minutes, stirring once halfway through.

Step 3

Break the cooled pita into bite-size pieces and place in a wide, shallow serving bowl or divide among 4 individual bowls. U sing a slotted spoon, arrange the warm chickpeas on top. Spoon on the yogurt mixture, then top with the herbs, pistachios and a generous drizzle of oil. Sprinkle with additional za’ atar.