Step 1

Preheat oven to 350F. Rip pitas into 1 inch pieces and place on a baking sheet.

Step 2

Over medium heat, heat 1/2 tbsp olive oil in a pan, add pine nuts and toast until just browned. Remove from heat and keep in a small bowl to cool until ready.

Step 3

In a bowl, whisk together yogurt, minced garlic, tahini, 1 1/2 tbsp of lemon juice and 1/4 tsp salt. Set aside sauce.

Step 4

If chickpeas aren’t warm from cooking them, heat them in a bit of water for about 5 minutes. Drain and add cumin, 1/4 tsp salt and 1.5 tbsp of lemon juice.

Step 5

If oven is heated, put in pita pieces and toast for a few minutes. When done, toss with a bit of olive oil and keep aside until chickpeas are warm and ready.

Step 6

To serve, layer toasted pita, chickpeas and yogurt mixture in that order. Garnish with parsley, pomegranate seeds, and the toasted pine nuts and serve immediately.