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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 25 min 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 Instruction

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.


  • Serving: Per serving
  • Calories: 313
  • Carbohydrates: 46g
  • Fat: 11g
  • Protein: 11g
  • Dietary Fiber: 10g
  • Saturated Fat: 3g
  • Monounsaturated Fat: 5g
  • Cholesterol: 8mg
  • Potassium: 622mg
  • Sodium: 648mg
  • Exchanges: 2 starch, 2 vegetable, 1 plant-based protein, 2 fat
  • Carbohydrate Servings: 2