A snack or a side, Fattet Labat is perfect

March 23, 2021

Fattet Laban is a meatless recipe highlighted by Catholic Relief Service’s Rice Bowl campaign. During Lent, The Texas Catholic Herald continues an annual series that highlights simple meatless recipes from kitchens around the world. (Photo by Catholic Relief Services)

This simple and refreshing dish comes from a country that has borne the weight of the international refugee crisis: Lebanon.

Catholic Relief Services help communities around the world find solutions to problems like hunger and malnutrition. Few countries have borne the weight of the international refugee crisis like Lebanon. Today, it is the country with the highest refugee population per capita.

Many refugees went to Lebanon specifically because of the country’s Christian heritage. Partnering with Caritas Lebanon and also with religious congregations and interfaith organizations, Catholic Relief Services is working in Lebanon to address the growing needs of the massive refugee population, vulnerable Lebanese and migrant workers.

Give the money you saved each week by not eating meat—about $3 per person per meal—to your CRS Rice Bowl to feed those in need around the world.

For more information and other free recipes, including videos, visit www.crsricebowl.org/recipe. †


  • One 32-ounce container of plain whole milk yogurt
  • Cheesecloth
  • 1 bunch fresh mint, finely chopped
  • 1 teaspoon dry mint
  • 2 garlic cloves, crushed
  • Two 16-ounce cans chickpeas
  • Pita bread or chips
  • Almonds, chopped, toasted (optional)
  • 2 tablespoons fair trade olive oil


(Makes 6 servings)

  1. Place a colander into a bowl, line it with cheesecloth and place yogurt in it.
  2. Cover and place in refrigerator. Allow yogurt to drain for a few hours, or overnight.
  3. Combine drained yogurt, fresh and dry mint, and crushed garlic in a bowl.
  4. In a pan, heat chickpeas in their liquid until warm, then drain and set aside.
  5. Toast pita bread in oven until golden in color.
  6. Break some of the pita bread and place pieces in a large bowl with chickpeas. Add yogurt mixture.
  7. Top with fresh mint and toasted almonds. Drizzle olive oil over top.
  8. Serve with remaining pita bread.