Middle Eastern Chickpea Platter from Eating Well Magazine

Middle Eastern Chickpea Platter from Eating Well Magazine - July/August 2008 pp. 30-32

Ingredients:
1 tblsp olive oil
1 small eggplant, cubed
2 cloves garlic, minced
1/4 tsp salt
2 tblsp tahini
3 tblsp lemon juice
1 tblsp water
1 can chick peas
3 tblsp chopped fresh parsley
2 tomatoes, sliced
1/2 red onion, thinly sliced
1/4 c feta
1/4 c pitted black olives
pita bread

Instructions:
1. Saute eggplant, garlic, and salt until eggplant is soft and starting to brown, about 8 minutes
2. Whisk tahini, lemon juice, water, and salt in a bowl - add eggplant, parsley, and chickpeas to bowl and marinate
3. Serve chickpea salad, tomatoes, onion, feta, and olives on a platter and serve with pitas at room temperature

** Add cooked bulgur or rice

300-400 calories per serving (serves 4)