Good Food
for Good


EasyQuickUnder $10/4 servesLentils & Legumes Middle EasternNew Recipes
Serves 4Time 25 mins
Fat - total 5g 7%
Fat - saturated 2g 7%
Salt 774mg 34%
Protein 20g 40%
Carbs 41g 13%
Sugar 2g 2%
Energy 1559kJ 18%
Fibre 9g 29%

% based on an adult’s recommended daily intake


  • ( 1 3/4 cup) Canned Chickpeas
  • ( 3 regular loaves) Pita Bread
  • ( 3 cup) Low Fat Greek Yoghurt
  • ( 2 cloves) Garlic
  • ( 4 tsp) White Vinegar
  • ( 2 tbsp) Tahini
  • ( 1/4 cup) Almonds
  • ( 1/2 bunch) Continental Parsley
  • ( 1 tbsp) Vegetable Oil
  • ( 1/2 tsp) Iodised Table Salt


  1. Place canned chickpeas in a medium-sized saucepan. Cover with water. Bring to boil and then simmer gently until chickpeas are very soft.
  2. Use a knife, pizza cutter or kitchen scissors to cut the Pita bread into approximately 1-inch squares.
  3. Heat oil in a large pan and toast the Pita bread until golden and crunchy.
  4. Lightly whisk the yoghurt. Add tahini, minced garlic, vinegar and salt to taste. Whisk all ingredients together. Taste, add more tahini, vinegar, garlic or salt, if necessary.
  5. Just before serving, add a small amount of oil or ghee in a frying pan over medium heat until hot, add and slivered almonds until just golden brown and fragrant. Remove from heat immediately.
  6. On a serving plate, spread a layer of pita bread pieces, a layer of chickpeas, then the yoghurt.
  7. Finally, top with the warm buttered slivered almonds or pine nuts garnish with chopped parsley.
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