Middle Eastern Cobb Salad with Hummus Vinaigrette

Classic Cobb salad gets a Middle Eastern twist with eggplant, feta, and cucumber. Top it off with a delicious homemade hummus vinaigrette and toasty za’atar pita wedges for an easy but satisfying dinner that can be prepped ahead.

It’s still warm outside, but I can tell that fall is on its way – the days are getting already shorter and all of a sudden I’m craving apples and chai and feeling the urge to bake. Since I know I’ll be loading up on fall treats soon enough, I’ve been making an effort to balance things out by squeezing in as many last-minute summer salads as I can.

Classic Cobb salad is always tasty, but with bacon, avocado, and blue cheese, it can leave you feeling weighed down. I made this Middle Eastern inspired Cobb salad for dinner last week, and it felt much lighter – plus the flavors were delicious.

All of the ingredients in this salad are delicious, but the hummus vinaigrette and za’atar pita chips are what makes it extra-special.

The hummus dressing is inspired by a similar vinaigrette that I had after I went rafting in Richmond with Sabra. I started with Sabra’s classic hummus, which is super smooth and has a nice punch of garlic, then thinned it out with lemon juice (you can also use lime juice, like I did for my second batch) and olive oil. I like my dressings on the acidic side, so I also added a generous splash of red wine vinegar to add a little extra brightness. The result is a thick, creamy dressing with tons of flavor.

Since every salad needs a little bit of crunch, I also made some za’atar pita wedges. Simply cut up pita or flatbread, brush with olive oil, and sprinkle with za’atar (a Middle Eastern spice blend made with sesame, thyme, and sumac). Then bake until they get nice and crispy. If you have any extras, they’re perfect for snacking on with leftover hummus.

The Middle Eastern Cobb salad is also great since it can be prepped ahead of time, and I don’t know anyone who doesn’t need a few superfast dinner options up their sleeve. Go ahead and mix up your dressing, dice the vegetables and cook the chicken and eggplant on the weekend; everything will keep for several day if you pack it up separately in the fridge.(Store the pita wedges in a zip-top bag on the counter, since they get soggy in the fridge.)

You’ll basically have a mini salad bar at your disposal, and you can mix and match ingredients to suit your mood.  In fact, I’ve had it for lunch every day this week!

Middle Eastern Cobb Salad with Hummus Vinaigrette

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Author: Lauren Keating

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Ingredients

• 2 tablespoons olive oil
• 1 boneless skinless chicken breast, diced small
• ¼ teaspoon granulated garlic optional
• 1 small globe eggplant , diced small
• 8 cups chopped romaine hearts
• 1 cucumber diced small
• 2 to matoes diced small (about 1/2 cup)
• ½ small red onion diced small (about 1/4 cup)
• ¼ cup crumbled feta
• 2 hard boiled eggs chopped
• Hummus vinaigrette below
• Za'atar pita wedges below

For the hummus vinaigrette

• ½ cup Sabra classic hummus
• ¼ cup olive oil
• 2 lemons or limes juiced
• up to 2 Tablespoons red wine vinegar
• 1 pinch salt

For the pita wedges

• 2 small whole wheat pitas
• 1 teaspoon olive oil
• 1 tablespoon za'atar

Instructions

• Heat the olive oil in a large skillet set over medium-high heat. Add the chicken and season with salt, pepper, and granulated garlic (if using). Cook, stirring occasionally, for 4-6 minutes, or until cooked through and lightly browned. Transfer the chicken to a plate.
• Add the eggplant to the pan and sauté 4-5 minutes, or until cooked through. Transfer to a plate.
• Place the romaine in a large serving bowl. Arrange the chicken, eggplant, vegetables, egg, and pita wedges over the top. Serve with hummus vinaigrette.

To make the vinaigrette:

• In a small bowl, whisk together the hummus, oil, and citrus juice. Season to taste with salt and vinegar.
• To make the pita wedges
• Heat the oven to 400ºF.
• Cut the each pita into 8 wedges and arrange on a baking sheet in a single layer. Brush lightly with oil and sprinkle with za'atar. Bake 6-8 minutes, or until toasted.

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I created this recipe for my client, Sabra. As a Sabra Tastemaker, I’ll be sharing recipes featuring hummus throughout the year. As always, thank you for supporting the brands that keep me inspired in the kitchen!

Hungry for more hummus recipes? Try my Spicy Chipotle Hummus Pasta, Mayo-Free Potato Salad or Lemon Twist Blondies!