Lebanese Chicken Fatteh

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1. 1Step 1: Place the shredded chicken in an 8x11 serving dish. Add the chickpeas on top.
2. 2Step 2: In a large non-stick deep skillet over medium heat, dry toast the pine nuts until golden brown, about 5 minutes. Set aside in a small bowl.
3. 3Step 3: Add olive oil and the pita bread to the same skillet over medium heat and season with salt and pepper to taste. Toast, stirring frequently until golden brown and crispy, 8-10 minutes. Set aside in a medium bowl.
4. 4Step 4: Lower the heat to medium-low. Add the remaining tablespoon of olive oil to the skillet along with the garlic and salt and cook until the garlic is fragrant, about 1 minute. Pour the yogurt on top of the garlic and stir gently until the yogurt becomes warm and loosens, being careful not to let the yogurt boil, about 5 minutes.
5. 5Step 5: Pour the yogurt sauce on top of the chicken and chickpeas and stir to combine. Add the toasted pita on top, followed by the toasted pine nuts and garnish with parsley. Serve immediately.