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Fattoush with yogurt and garbanzo beans

Time 40 minutes
Yields Serves 4 to 6
Fattoush with yogurt and garbanzo beans
(Anne Cusack / Los Angeles Times)
1

Heat the oven to 425 degrees. In a large bowl, combine the yogurt, 1/3 cup olive oil, vinegar, garlic, sumac, 1 tablespoon Aleppo pepper and lemon juice. Add tomatoes, cucumbers and radishes, toss and set aside.

2

Place the torn pita bread and garbanzo beans on a rimmed baking sheet and toss with the remaining oil, Aleppo pepper and salt. Bake until crisp and golden, about 15 minutes. Remove and set aside to cool.

3

Add the parsley, mint and greens to the bowl and toss in the cooled pitas. Serve immediately.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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