Preheat the oven to 400°F.(200C)
Combine the yoghurt, tahini, minced garlic, salt, and pepper in a mixing bowl.
Heat the olive oil in a small skillet over medium heat. Add the torn Lebanese bread and sauté until crispy and golden brown.
To assemble the Chickpea Fatteh, layer the toasted Lebanese bread in a serving platter.
Add a layer of cooked chickpeas on top of the pita bread.
Spoon the yoghurt mixture on top of the chickpeas, covering them completely.
Garnish with the toasted pine nuts and chopped herbs.
Bake in the oven for 10-15 minutes or until the yoghurt mixture is heated through and bubbly.
Serve immediately while the pita bread is still crispy and the yoghurt mixture is hot.