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Middle Eastern Chickpea Platter

http://www.eatingwell.com/recipes/middle_eastern_chickpea_platter.html

From EatingWell:  July/August 2008

This recipe combines the flavors of two Middle Eastern favorites—hummus and baba ganouj—in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic and 1/8 teaspoon salt and cook, stirring occasionally, until the eggplant is soft and beginning to brown, about 8 minutes.
  2. Meanwhile, whisk tahini, lemon juice, water and the remaining 1/8 teaspoon salt in a medium bowl. Stir in chickpeas (or beans), parsley and the eggplant.
  3. Arrange the chickpea-eggplant salad, tomatoes, onion, feta, olives (if using) and pitas on a platter. Serve at room temperature or chilled and sprinkled with more parsley, if desired.

Nutrition

Per serving : 313 Calories; 11 g Fat; 3 g Sat; 5 g Mono; 8 mg Cholesterol; 46 g Carbohydrates; 11 g Protein; 10 g Fiber; 648 mg Sodium; 622 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 1 plant-based protein, 2 fat

Tips & Notes