Middle Eastern Chickpea Platter

7 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 small eggplant, (about 12 ounces), cubed
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt, divided
  • 2 tablespoons tahini, (see Note)
  • 3 tablespoons lemon juice
  • 1 tablespoon water
  • 1 15- or 19-ounce can chickpeas or cannellini beans, rinsed (see Tip)
  • 3 tablespoons chopped fresh parsley, plus more for garnish
  • 2 medium tomatoes, sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup crumbled feta
  • 1/4 cup halved pitted briny black olives, such as Kalamata (optional)
  • 4 whole-wheat pita breads, warmed and cut in half or into wedges


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate the chickpea salad (Steps 1-2) for up to 4 hours.
  • Note: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
  • Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Nutrition information

  • Per serving: 287 calories; 12 g fat(3 g sat); 9 g fiber; 38 g carbohydrates; 11 g protein; 77 mcg folate; 8 mg cholesterol; 6 g sugars; 2 g added sugars; 826 IU vitamin A; 20 mg vitamin C; 111 mg calcium; 3 mg iron; 587 mg sodium; 591 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 1 plant-based protein, 2 fat

Reviews 7

November 28, 2013
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By: EatingWell User
Great idea but needs a little more oomph. Suggest doubling the tahini and adding cumin. I also used more garlic. Included some dolmas around the edge of the plate.
June 24, 2013
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By: EatingWell User
delicious and easy This is a great, quick summer meal. I don't use much tahini, so I substituted sesame seeds from the asian section of the grocery store. The texture isn't quite the same, but the flavor is delicious! Pros: quick, healthy
July 16, 2010
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By: EatingWell User
I just made this, using a fresh eggplant from my garden. I skipped the olives and bread, mixed in diced tomato and red onion and I'm really enjoying it as a salad! I'll be making this again, and again. Especially since I just bought my first can of tahini and I'm not sure what else I'd use it for!
June 28, 2010
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By: EatingWell User
I just made this recipe, and it was great! About the comment that said it was too bland, just use more of the sauce (tahini/lemon juice mixture). It is anything but bland.
June 21, 2010
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By: EatingWell User
I have made this twice and have decided it is too bland. I added cumin to the sauteed eggplant, added more lemon, more salt........................just not interesting enough to make again.
May 24, 2010
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By: EatingWell User
I love this meal. It's easy to make, healthy, delicious and perfect for outdoor dining. A summertime favorite.
January 21, 2010
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By: EatingWell User
This is fantastic. It's a quick, satisfying meal that also transports well. Great for a picnic. It's best at the height of summer when locally grown tomatoes and eggplant are abundant.