Go Back

Jackfruit 'Chicken' Fatteh

This salad, made with shawarma-spiced jackfruit and chickpeas sits atop a bed of toasted bread and vegetables, and is coated in a yogurt-garlic sauce.
Course: Dinner, Lunch
Cuisine: Arabic, Lebanese, Levantine, Mediterranean, Middle Eastern
Keyword: beet and tahini dip, chicken fatteh, chickpea fatteh, dairy, fatteh, jackfruit fatteh, kosher, parve, vegan, vegan fatteh
Servings: 6 people
Author: The Elegant Economist



  • 2 cups shredded shawarma jackfruit (or seasoned chicken)
  • 1 15 oz tin chickpeas, drained (439g)
  • 1 regular bunch parsley, washed, dried, and coarsely chopped
  • ¼ cup pine nuts, toasted
  • 2 large khubz / pita bread, toasted and broken into pieces
  • 12 regular cherry tomatoes, quartered
  • ½ small red onion, thinly sliced

For the Yogurt Garlic Sauce (Dairy):

  • 2 cups plain, unsweetened yogurt (laban)
  • 4 cloves garlic, crushed (or 2 Tbsp toum)
  • ½ tsp garlic powder
  • ½ tsp fine sea salt
  • ¼ tsp ground white pepper

-OR- For the Tahini Sauce (Vegan / Parve):

  • 1 cup good tahini
  • 2 lemons juiced
  • ¼ cup extra virgin olive oil
  • 1 cup water
  • 4 cloves garlic, crushed (or 2 Tbsp toum)
  • 2 tsp agave nectar, or white sugar (or honey, if you are not vegan)
  • salt and pepper to taste


For the Salad:

  • On a large platter place your jackfruit / chicken, chickpeas, parsley, crushed toasted bread, tomatoes, onion, and pine nuts.

For the Garlic Yogurt Sauce:

  • Over low heat (too high will curdle the yoghurt) combine yogurt, garlic (or toum), garlic powder, salt, and pepper. Heat thoroughly, until warm - the consistency should be pourable, like a thin, creamy soup.

For the Tahini Sauce:

  • In a food processor, mixer, or blender combine tahini, garlic (or toum), oil, water, lemon juice, agave (or honey), salt, and pepper. Blend until thoroughly combined. It should have a thin, pourable consistency - like a thin, creamy soup.

Assembling the Fatteh:

  • Place desired items on a plate and pour your sauce over the top generously. Top with more pine nuts and parsley. Mix together and enjoy immediately.