Middle Eastern Chickpea Platter
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.
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.
2 starch, 2 vegetable, 1 plant-based protein, 2 fat