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.

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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

Name: Middle Eastern Cobb Salad with Hummus Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 boneless, skinless chicken breast, diced small; 1/4 teaspoon granulated garlic (optional); 1 small globe eggplant,, diced small; 8 cups chopped romaine hearts; 1 cucumber, diced small; 2 tomatoes, diced small (about 1/2 cup); 1/2 small red onion, diced small (about 1/4 cup); 1/4 cup crumbled feta; 2 hard boiled eggs, chopped; Hummus vinaigrette (below); Za'atar pita wedges (below); 1/2 cup Sabra classic hummus; 1/4 cup olive oil; 2 lemons or limes, juiced; up to 2 Tablespoons red wine vinegar; 1 pinch salt; 2 small whole wheat pitas; 1 teaspoon olive oil; 1 tablespoon za'atar

Yield: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

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

For the hummus vinaigrette

1/2 cup Sabra classic hummus
1/4 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.

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!

Comments

Gina | Running to the Kitchen says

09/12 at 9:05 am

Hummus is so perfect for turning into a dressing, I do it all the time too! Wish we had gotten to go rafting together, how fun was that?!

Martha @ A Family Feast says

09/11 at 5:44 pm

Such a delicious variation on the classic cobb salad!

Erin @ Texanerin Baking says

09/11 at 2:35 pm

The pita wedges were a great addition! I love that you made it lighter and the Middle Eastern variation sounds awesome. 🙂

Angie | Big Bear's Wife says

09/11 at 1:02 pm

Love the Middle Eastern twist that you threw into this salad!I’m mostly eating salads for lunch now so this is going to be perfect for the weekly lunch rotation!

- Lauren Keating says
  
  09/20 at 10:05 am
  
  We’re on the whole soup or salad for lunch thing, too. It’s definitely nice to have options to help mix things up!
  
Katerina @ Diethood says

09/11 at 11:37 am

Hummus Dressing?!? OH MY GOD! WAAAANT! That is such a delicious idea, and that salad looks damn good!

amanda @ fake ginger says

09/10 at 10:46 pm

Gorgeous salad! I love everything about this recipe and if I can get over my fear of cooking with eggplant, I’m totally making it next week!

Jessica (Savory Experiments) says

09/10 at 9:38 pm

My type A personality loves a good cobb and hates messing it up to eat it. Beautiful presentation!

Peabody (Culinary Concoctions by Peabody) says

09/10 at 6:49 pm

I love the twist on the classic cobb. And who doesn’t love hummus!

Lori @ Foxes Love Lemons says

09/10 at 6:23 pm

Yes yes yes! This salad is almost identical to the house salad at my favorite local Mediterranean place. Except I always make them add beets to mine. I’m trying to get them to re-name it “the Lori special,” but they haven’t yet.

Anyway, they serve it with a creamy feta dressing, which is great, but now I REALLY want to try this hummus vinaigrette! So creative, and I bet it would be delicious drizzled over roasted chicken, too.

- Lauren Keating says
  
  09/20 at 10:06 am
  
  Beets would be amazing on this! I’m definitely adding some next time. 🙂
  
Nutmeg Nanny says

09/10 at 10:08 am

This salad is so gorgeous! I love this middle eastern flair and those pita chips sound great in the salad or for snacking. So much yum!

Dorothy @ Crazy for Crust says

09/10 at 9:56 am

Wow, a hummus dressing. That’s genius!!

Lauren Kelly Nutrition says

09/10 at 9:21 am

This is one beautiful salad! I love that you turned hummus into dressing, GENIUS!

Mandy @Mandy's Recipe Box says

09/10 at 8:55 am

Great salad! I love finding new salad recipes. Yum~

Sarah Walker Caron (Sarah's Cucina Bella) says

09/10 at 8:45 am

That dressing sounds amazing — I hadn’t thought of transforming hummus into dressing! YUM. And this salad looks perfect. I cut up lots of veggies on Monday nights and snack on them (or just grab the baggies) for lunch later in the week. It’s such a great way to eat well when you’re busy.