Step 1

In a large bowl, add the rinsed/drained chickpeas.

Step 2

Toss the Arabic bread pieces with olive oil, salt and pepper and toast until golden brown, then transfer to the bowl of chickpeas.

Step 3

In a large pan, heat 1 Tbsp olive oil and toast the pine nuts until golden brown, then transfer to the bowl of chickpeas and toasted pita.

Step 4

In the same pan, heat the remaining 1 Tbsp olive oil; add the chicken breast to the pan and season with the garlic powder, coriander, thyme, paprika, and salt and pepper to taste. Cook until the juices run clear.

Step 5

Then shred the chicken and add to the bowl containing the other items. (You can also boil the chicken and shred it, but I prefer it sauteed).

Step 6

Add the fresh chopped parsley to the bowl with the other ingredients.

Step 7

In a small sauce pan, heat the olive oil, then add the minced garlic and coarse sea salt and gently combine the flavors using a wooden spoon.

Step 8

Pour the yogurt into the sauce pan and stir gently for 5 minutes over medium heat until it becomes warm and liquid-like. You do not want the yogurt sauce to boil.

Step 9

Pour the yogurt sauce over the bowl containing the chickpeas, toasted pita, toasted pine nuts, chicken and parsley.

Step 10

Garnish with olive oil, additional parsley and toasted pita, if you desire. Serve immediately.