Using kitchen scissors or your hands cut the pita bread into small 1-2 inch pieces.
Deep fry the pita bread until golden brown and remove and place on a paper towel lined plate or spread the cut pita on a baking sheet and bake for 5 minutes on 400 degrees until light brown and crispy.
Wash the canned chickpeas and place in a small pot with some water. Warm chickpeas in water over medium-low heat for 5-7 minutes. Set aside.
Mash the cloves of garlic with a dash of salt (about 1/2 teaspoon). Add the plain yogurt and tahini and mix until combined.
In a small skillet, heat the olive oil. Add the nuts and cook for a few minutes until golden brown and toasted. Remove the nuts to stop the cooking along with the oil and set aside.
Assemble the fatteh in a large serving plate or in individual bowls. Start with the fried pita on the bottom, followed by the room temperature chickpeas, then the yogurt and lastly drizzle the nuts and oil over the top.