Middle Eastern Chickpea Platter
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.
- 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
- 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.
- 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.
- 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.
Tips & Notes
- 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.
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.
Nutrition Bonus: Vitamin C (40% daily value), Folate (28% dv), Magnesium & Potassium (18% dv), Iron (15% dv)
Carbohydrate Servings: 2
Exchanges: 2 starch, 2 vegetable, 1 plant-based protein, 2 fat
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- Type of Dish
- Main dish, vegetarian
- Middle Eastern
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- July/August 2008