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Middle Eastern Chickpea Platter

Middle Eastern Chickpea Platter

WebMD Recipe from

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.

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
  • 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
  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.



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.
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