Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size
A
A
A

Middle Eastern Chickpea Platter

Middle Eastern Chickpea Platter

WebMD Recipe from EatingWell.com

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
Prep: 25 minutes | Total Time: 25 minutes
  • 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 ounce can or 19 ounce can
    chick peas or cannellini beans, rinsed (See Tip)
  • 3 tablespoons
    fresh parsley, chopped, plus more for garnish
  • 2 medium
    tomatoes, sliced
  • 1/2 medium
    red onion, thinly sliced
  • 1/4 cup
    crumbled feta
  • 1/4 cup
    briny black olives, halved pitted
  • whole wheat pita breads, warmed and cut in half or into wedges
Instructions
  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.

 

Tip

To Make Ahead: Cover and refrigerate the chickpea salad (Steps 1-2) for up to 4 hours.

  1. 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.
  2. 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.

 

Nutritional Information

Makes: 4 servings
  • Calories313
  • Fat11 g
    • Saturated fat3 g
  • Cholesterol8 mg
  • Carbohydrates46 g
    • Dietary fiber10 g
  • Protein11 g
  • Sodium648 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.