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Middle Eastern Cobb Salad with Hummus Vinaigrette

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Lauren Keating


  • 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


  • 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.