Middle Eastern Chickpea Platter

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Middle Eastern Chickpea Platter

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.

Serves 4

Prep Time 25 min

Total Time 25 min.


  • 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

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.