Middle Eastern Chickpea Platter

Middle Eastern Chickpea Platter

8 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

Preparation

  • 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 8

September 29, 2016
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By: piti
My vegetarian and non-vegetarian family enjoyed this recipe. The flavors are amazing and very distinct from what we are usually used to cooking and eating. I love how easy and quick it is to make, yet delicious. Even better that it's low in calories. The only change we made was we added more garnishing fresh parsley, we like the extra chrunch!
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.