Wednesday, November 2, 2011
The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Chickpea Platter recipe. Enjoy the Middle Eastern Cuisine and learn how to make 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.
Active Time: 25 minutes
Total Time: 25 minutes
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
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.
Tips & Notes
Make Ahead Tip: Cover and refrigerate the chickpea salad (Steps 1-2) for up to 4 hours.
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.
Per serving: 313 calories; 11 g fat ( 3 g sat , 5 g mono ); 8 mg cholesterol; 46 g carbohydrates; 11 g protein; 10 g fiber; 648 mg sodium; 622 mg potassium.
Nutrition Bonus: Vitamin C (40% daily value), Folate (28% dv), Magnesium & Potassium (18% dv), Iron (15% dv)
Carbohydrate Servings: 2
From EatingWell: July/August 2008
More Middle Eastern Food Recipes:
Middle Eastern Roast Lamb with Tahini Sauce
Saffron & chickpea pilaf
“Maklooba”: Upside-Down Mediterranean Chicken, Veggies, Pinenuts and Rice
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Cabbage Rolls with Lamb
Stuffed Baby Zucchini and Eggplant with Beef Shanks
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