Fry or bake the pita pieces: deep fry in vegetable oil until golden brown, or spread on a baking sheet and bake at 400°F for 5 minutes until light brown and crispy. Set aside.

Warm the chickpeas: rinse the canned chickpeas and place in a small pot with water and cumin. Heat over medium-low for 5-7 minutes until warmed through. Drain.

Make the yogurt sauce: mash the garlic with salt, then whisk together with yogurt, tahini, and lemon juice until smooth.

Toast the pine nuts: heat 1 tablespoon olive oil in a small pan and toast pine nuts until golden, watching carefully to prevent burning.

Assemble the fatteh: layer the crispy pita on the bottom of a serving dish, spoon the warm chickpeas on top, pour the yogurt sauce over everything, and finish with toasted pine nuts, a drizzle of olive oil, and chopped parsley. Serve immediately.