Yogurt with Chickpeas

If you love yogurt, you will love this vegetarian mediterranean dish, yogurt with chickpeas.   This is a great dish as an appertizer or snack.  Add garlic, cumin, lemon juice, tahini, pine nut, and parsley, cilantro or basil.  This dish is popular in Lebanon, called Fatteh.

Yogurt with Chickpeas


1 1/2 cups canned chickpeas drained and rinsed
1 1/2 cups plain Greek yogurt
3 cloves garlic, minced
1/2 tsp cumin
3 tbsp lemon juice
2 tbsp tahini paste
1/3 cup pine nuts, toasted
Chopped parsley, cilantro or basil


Rinse and put the chickpeas in a small pot along with 1/2 cup fresh water and simmer over medium heat for about 10 minutes, until the water has mostly absorbed and the chickpeas are heated through. Season with salt and remove from the heat.

In a bowl, mix the yogurt, cumin, lemon juice, tahini paste, and a pinch of salt whick until thourghly combined. Add water if the mixture is too thick, until a desired consitency is reached. Add yogurt in a platter or bowl,the chickpeas. Sprinkle with toasted pine nuts, chopped parsley, cilantro or basil and serve with toasted pita bread, or crackers.  Serves 4.