Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small eggplant, (about 12 ounces), cubed
• 2 cloves garlic,, minced
• 1/4 teaspoon salt, divided
• 2 tablespoon tahini, (see Note)
• 3 tablespoon lemon juice
• 1 tablespoon water
• 1 15- or 19- chickpeas or cannellini beans, rinsed (see Tip)
• 3 tablespoon 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

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Cooking Directions

Step 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.

Step 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.

Step 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.