Try our fatteh salad recipe then check out our muhammara, homemade falafel, stuffed vine leaves and more Middle Eastern meze recipes.


  • 2 tbsp tahini
  • juice of half a lemon
  • 300g natural yogurt
  • 1 large garlic clove, finely crushed
  • 540g jar of chickpeas
  • 3 tbsp ghee, melted
  • 2 tsp smoked paprika
  • 1 tsp sumac, plus extra to serve
  • ¼ tsp cayenne pepper
  • 2 wholemeal pittas, torn into chunks
  • 75g mixed unsalted nuts
  • 2 tbsp flat-leaf parsley, leaves only, roughly chopped
  • 2 tbsp mint, leaves only, roughly chopped
  • 2 tbsp pomegranate seeds


  • STEP 1

    Loosen the tahini with the lemon juice, then stir into the yogurt. Stir in the garlic then season to taste.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 4. Drain the chickpeas well (keep the liquid to make vegan meringues, if you like) and pat dry with kitchen paper. Put into a large roasting tin and toss with 1 tbsp of the ghee, half the paprika, all the sumac and cayenne. Season well, then bake for 30-35 mins, shaking the tin occasionally, until crispy and golden.

  • STEP 3

    Toss the pitta with 1 tbsp of the ghee and add to another tray before baking alongside the chickpeas for the final 10 mins of cooking time until crunchy and golden.

  • STEP 4

    Meanwhile, put the remaining ghee in a frying pan over a medium heat and toast the nuts with the remaining paprika for 3-4 mins. Season, then transfer to a plate to cool.

  • STEP 5

    To assemble, toss together the nuts, chickpeas and pitta, reserving the melted ghee from the pan. Spread two-thirds of the mixture onto a platter and spoon over the yogurt. Sprinkle over the remaining mixture, drizzle over a little of the reserved ghee, then sprinkle over the herbs, pomegranate and extra sumac before serving.

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