Cut the potatoes and eggplants into cubes and fry them. Boil the chicken breast and shred it. Chop the lettuce. Prepare the chickpeas and pickles.

In a bowl, mix 2 tablespoons of yogurt with the jar of mayonnaise, salt, minced garlic, and a squeeze of lemon.

In a serving dish, spread lettuce on the bottom, then add the eggplant, potatoes, and chickpeas. Top with the shredded chicken, then add the pickles. Slice the onions, mix them with sumac, and place on top. When serving, spoon the mayonnaise and yogurt mixture over everything and enjoy.