Description
Create an enticing brunch board featuring vibrant Mediterranean-inspired dips, fresh chickpea salad, and warm flatbreads. This easy-to-assemble platter boasts creamy hummus, smoky baba ghanoush, tangy tzatziki, zesty chickpea salad, and complimentary toppings like feta, olives, and pine nuts for a colorful, flavorful spread perfect for sharing at any brunch gathering.
Ingredients
Scale
Chickpea Salad
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 pint cherry tomatoes, halved
- 1 large cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
Dips and Toppings
- 4 ounces hummus
- 4 ounces baba ghanoush
- 4 ounces tzatziki
- 1 cup crumbled feta cheese
- 1/2 cup Kalamata olives, pitted
- 1/4 cup toasted pine nuts
- Extra virgin olive oil for drizzling
Breads and Crackers
- 1 pita bread, warmed and cut into wedges
- Assorted crackers or baguette slices
Instructions
- Prepare the Chickpea Salad: In a medium bowl, combine the rinsed chickpeas, halved cherry tomatoes, thinly sliced cucumber, and red onion. Stir in the chopped parsley and mint. In a separate 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 everything well. Let the salad marinate for at least 30 minutes to allow flavors to meld.
- Curate the Creamy Dips: Place 4 ounces each of hummus, baba ghanoush, and tzatziki into separate small serving bowls or directly on the board. Drizzle the hummus and baba ghanoush with a little extra olive oil to enhance their richness. Garnish the tzatziki with fresh dill if desired for added freshness.
- Arrange the Star Players: Evenly distribute 1 cup of crumbled feta cheese across the serving platter. Scatter 1/2 cup Kalamata olives and 1/4 cup toasted pine nuts around the board to add texture and salty, nutty flavors.
- Build the Perfect Vehicle: Arrange the warmed pita bread wedges or other flatbreads and assorted crackers or baguette slices artfully around the board, filling in any gaps and providing plenty of options for dipping and scooping.
- The Grand Finale: Strategically place the dip bowls on the board amid the chickpea salad, feta, olives, and pine nuts. Just before serving, drizzle the entire board with extra virgin olive oil and squeeze fresh lemon juice over the chickpea salad to brighten the flavors and add a zesty finish.
Notes
- For added crunch, toast the pine nuts lightly before adding to the board.
- Feel free to substitute pita bread with naan or lavash for variety.
- Chickpea salad can be prepared several hours ahead and refrigerated to deepen flavors.
- Serve immediately after assembling to maintain freshness and texture.
- Include fresh herbs like dill or basil as optional garnishes for extra aroma and color.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (warming bread)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: brunch board, dips, hummus, baba ghanoush, tzatziki, chickpea salad, Mediterranean, flatbreads, pita, feta cheese, olives, pine nuts
