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Middle Eastern Chickpea Platter
Nb persons: 4
Yield:
Preparation time: 25 minutes
Total time: 25 minutes
Source:
| Middle Eastern Chickpea Platter WebMD Recipe from EatingWell.com 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. Yield: 4 servings To Make Ahead: Cover and refrigerate the chickpea salad (Steps 1-2) for up to 4 hours. Recipe Ingredients: | |
| 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 | water |
| 1 15- or 19-ounce | can chickpeas or cannellini beans, rinsed (see Tip) |
| 3 tablespoons | 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
Recipe Steps:
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.
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.
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.
Recipe Tips & Notes:
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.
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.
Recipe Nutrition:
Per serving: 313 calories; 11 g fat (3 g saturated fat, 5 g mono unsaturated fat); 8 mg cholesterol; 46 g carbohydrates; 11 g protein; 10 g fiber; 648 mg sodium; 622 mg potassium
Nutrtion Bonus: Vitamin C (40% daily value), Folate (28% dv), Magnesium & Potassium (18% dv), Iron (15% dv)
2 Carbohydrate Servings
Exchanges: 2 starch, 2 vegetable, 1 plant-based protein, 2 fat
Special Health Consideration(s):
High Potassium - Low Calorie - High Fiber - Low Sat Fat - Low Cholesterol - Heart Healthy - Diabetes Appropriate - Healthy Weight
See More Nutrition Guidelines
Recipe Categories:
Course(s)
Dinner
Lunch
Appetizer
Cuisine(s)
Middle Eastern
Degree of Difficulty
Easy
Main Ingredient(s)
Dairy & Soy
Technique(s)
Saute
Quick
Dish Type(s)
Main Dish
Appetizers
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