Introduction

Brunch boards are a fun and effortless way to bring friends and family together over a variety of flavors and textures. This version features irresistible dips, fresh chickpea salad, and warm flatbreads, making it perfect for a leisurely weekend gathering. It’s colorful, fresh, and easy to customize.

A wooden board with a colorful Mediterranean spread. On the top left, a white bowl holds creamy white dip swirled with green herbs and golden oil. To its right, there are bright red roasted cherry tomatoes. Next to the tomatoes, stacked pieces of grilled flatbread, golden brown with char marks, rest on the top right corner. Below the bowl, a layer of cubed white feta cheese sprinkled with herbs sits on top of roasted yellow potatoes. Below that, a mix of dark purple, brown, and reddish olives forms a dense pile. In the center, sliced light green cucumbers with a dusting of herbs form a semicircle under fresh green mint leaves. On the right, a thick layer of white creamy cheese with herbs covers a yellow base, likely roasted pepper or eggplant. In the bottom right corner, a round mound of smooth hummus is decorated with golden oil, green herbs, and a sprinkle of paprika. The whole scene is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil

1 pint cherry tomatoes, halved

1 large cucumber, thinly sliced

1 red onion, thinly sliced

1 (15-ounce) can chickpeas, rinsed and drained

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

1 cup crumbled feta cheese

1/2 cup Kalamata olives, pitted

1/4 cup toasted pine nuts

1 pita bread, warmed and cut into wedges

4 ounces hummus

4 ounces baba ghanoush

4 ounces tzatziki

Assorted crackers or baguette slices

Instructions

Step 1: Prepare the chickpea salad by combining chickpeas, cherry tomatoes, cucumber, and red onion in a medium bowl. Stir in parsley and mint.

Step 2: In a small bowl, whisk together 2 tablespoons extra virgin olive oil, smoked paprika, garlic powder, salt, and black pepper. Pour this dressing over the chickpea mixture and toss gently. Let it marinate for at least 30 minutes to develop flavor.

Step 3: Arrange the creamy dips by placing the hummus, baba ghanoush, and tzatziki in separate serving bowls or directly on your board. Drizzle the hummus and baba ghanoush with a bit of extra olive oil. Garnish the tzatziki with fresh dill if you like.

Step 4: Distribute the crumbled feta cheese evenly across your serving platter. Scatter Kalamata olives and toasted pine nuts around for added texture and flavor.

Step 5: Arrange the warmed pita wedges or flatbreads alongside assorted crackers or baguette slices, filling in any gaps on the board to create an inviting presentation.

Step 6: For the grand finale, place the dip bowls strategically on the board. Add the marinated chickpea salad, feta, olives, and pine nuts. Drizzle a little extra virgin olive oil over the entire board and squeeze fresh lemon juice over the chickpea salad just before serving.

Tips & Variations

Use leftover flatbreads or pita chips to reduce waste and add crunch.

Try swapping the pine nuts for toasted almonds or walnuts for a different nutty flavor.

Add fresh herbs like dill or oregano to your dips for extra brightness.

If you prefer a vegan board, replace feta cheese with a plant-based cheese alternative.

FAQs

Can I prepare the chickpea salad and dips ahead of time?

Yes, the chickpea salad can be made up to a day in advance and allowed to marinate in the fridge. Dips are usually store-bought or homemade and can also be prepared ahead, making assembly on the day simple and quick.

What can I use if I don’t have baba ghanoush?

If baba ghanoush isn’t available, substitute with additional hummus or another creamy dip like a roasted red pepper dip. This keeps the board varied and flavorful.