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Middle Eastern Chickpea Platter Recipe

YIELD 4 servings


ACTIVE TIME 25 minutes

TOTAL TIME 25 minutes

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.


  • 1 tablespoon extra-virgin olive oil
  • 1 small eggplant (about 12 ounces), cubed
  • 2 cloves garlic, minced
  • ¼ teaspoon salt, divided
  • 2 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon water
  • 1 chickpeas or cannellini beans, rinsed
  • 3 tablespoons chopped fresh parsley, plus more for garnish
  • 2 medium tomatoes, sliced
  • ½ medium red onion, thinly sliced
  • ¼ cup crumbled feta
  • ¼ cup halved pitted briny black olives, such as Kalamata (optional)
  • 4 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.




  • Cover and refrigerate the chickpea salad (Steps 1-2) for up to 4 hours.


  • Tahini is a thick paste of ground sesame seeds with a nutty flavor.



Per serving

313 Calories, Total Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 8 mg, Fiber: 10 g, Added Sugars: 2 g, Protein: 11 g, Sodium: 648 mg, Potassium: 622 mg, Folate: 110 mcg, Calcium: 111 mg

Servings 3


Recipe by © Meredith Corporation.  All rights reserved. Used with Permission.