Thursday, 21 August 2014

Healthy Grazing Plate to Share

Healthy Grazing Plate to Share with dip, tortilla chips, chickpeas and crudites

When you want to linger over a plate of food with good conversation and a nice glass of wine, pulling together a grazing plate to share with a friend is a great option.  

A grazing plate comes together easily and I like the variety and decision making process that goes with each bite you select. It puts a little more focus on the food and helps you appreciate every mouthful.  I guess it helps create my version of 'mindful' eating.  

This grazing plate works well as a starter, as a light lunch or even as an afternoon snack to share.  Did I already mention it goes really well with a glass of wine?

Baked crispy chickpeas

Make sure you cook the chickpeas until they are completely crunchy.  You could try adding different spices to the chickpeas, either before or after you cook them.  Ground cumin or paprika work well.  

These will store for a couple of days in an air tight container and make a great healthy snack high in protein.

Cannellini bean and tuna dip

The dip also packs a great protein punch and I love the zing of lemon with tuna.  Play around with the ratio of spring onion, lemon and seasoning to suit your taste.  You could also use chives or parsley instead of spring onion.

Combine it all on a platter and you get a colourful and filling feed packed with flavour and nutrients.  Happy sharing!

Cannellini bean and tuna dip with baked chickpeas, wholegrain tortilla chips and crudites

  • Dip
  • 400g tin cannellini beans
  • 180g tin tuna in spring water
  • 2 tablespoons olive oil
  • 1 spring onion, chopped
  • 1 lemon, juice and rind
  • 1 garlic clove
  • 4 tablespoons Greek yoghurt
  • 2 celery stalks

  • Baked Chickpeas
  • 400g tin chickpeas
  • 1/2 tablespoon olive oil

  • 2 wholegrain tortillas
  • 2 cups assorted vegetables (carrots, red capsicum, cucumber, celery) cut into batons
Cooking Directions
  1. Blend beans, tuna, spring onion, garlic, lemon juice, lemon zest, olive oil and yoghurt in a food processor (or in a jug if using a stick blender) until well combined and smooth. Season with salt and pepper.
  2. Scoop dip into a bowl and add finely sliced celery. Serve with a drizzle of olive oil.
  3. Drain, rinse and pat dry chick peas.
  4. Place on a lined baking tray and bake in 170 degree oven for 45-60 minutes or until completely crunchy.
  5. Toss with oil immediately after removing from oven and season with salt.
  6. Cut tortillas into small triangles.
  7. Spray with cooking oil and place on baking tray.
  8. Add to oven for last 10 minutes of chickpea cooking time or until golden.
  9. Serve dip, chickpeas and tortilla chips with crudites on a lovely platter to share.
What would you put on a grazing plate?

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  1. Love grazing plates, and how they can be really healthy (or not). I like to make dips with cannellini beans, but I've never thought to put tuna in too. Will have to try this.

    1. Thanks Glenda. I haven't made many dips using cannellini beans but this dip has inspired me to try more. I have to try to keep them healthy as I tend to eat a lot when a lovely plate of food is in front of me!

  2. Wow I really love this idea! Even as a dinner or lunch option as well. That tuna dip looks amazing!

    1. Agreed, any time is a good time to eat good food! Thanks for visiting.

  3. Danielle I'm just loving the freshness appeal of this healthy grazing plate. I have some of those ingredients but will add what I don't have to the shopping list. I've never roasted my own chick peas before....thanks for the inspiration!!

    1. Thanks so much :) I hope you enjoy the chickpeas, they can be addictive little things though!

  4. This is a great plate.for sharing and I'm hoping that my toddler will find lots of thing on here that he will eat too!

    1. Thanks Shari, I found my toddler was often happy to eat healthier food if he was picking it himself so hopefully your little man does too! :)

  5. Delicious!!! I often make a plate like this on a Saturday afternoon/night. I'm adding these ingredients to my shopping list and I know exactly what will be on my next grazing plate!!! Can't decide which sounds yummier... the chickpeas or the dip - totally delicious!! Thank you for linking up with our Fabulous Foodie Fridays party! xxx

    1. Thanks Lucy, you'll have to share one of your plates on a FFF too!

  6. That all looks so yummy! I love baked chickpeas - so easy, healthy and filling!

    1. Thanks Whitney, they are surprisingly filling, I'm looking forward to playing around with different spices and flavours.

  7. Wow this all sounds delicious. I've never thought to bake chick peas, but I bet they are lovely baked. Love the idea of adding in the glass of wine too! #recipeoftheweek

    1. Thanks Hayley. Baked chickpeas are crunchy and salty and very moreish!

  8. This looks delicious, and the idea that it's all so healthy is just a bonus :-) We got a Vitamix recently so might have to try the dip in that to see how it works out....

    1. Ooh, a Vitamix, I'm jealous! I bet you are whipping up smoothies, dips and soups at every opportunity!!

  9. Yum! This looks like a fantastic lunch - I love snacky meals like this. The Chickpeas look divine. Thanks so much for linking up with #recipeoftheweek. I've pinned this post to my food board and a tweet will go out later :)

  10. Love the sound of the dip! #recipeoftheweek