Mid-East Cobb Salad with Roasted Chickpeas & Creamy Tahini Dressing

This salad is inspired by an Israeli sandwich known as Sabich – containing fried eggplant, boiled eggs, chopped vegetables and tahini all stuffed into a pita. In our satisfying main dish salad, we’ve taken all those same ingredients but roasted the eggplant instead.
Mid-East Cobb Salad with Roasted Chickpeas & Creamy Tahini Dressing image
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 large eggplant, trimmed and cubed
  • 1 15-oz BPA-free can unsalted chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tbsp shawarma seasoning blend (NOTE: Look for this at Middle Eastern stores. If unavailable, any Middle Eastern spice blend can be used here.)
  • 3 8-inch whole-wheat pita pockets, split in half and each half cut into 6 wedges
  • Olive oil cooking spray
  • 1 tsp Za’atar seasoning
  • 1/2 cup plain whole-milk Greek yogurt
  • 2 tbsp tahini paste
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, peeled
  • 1/8 tsp sea salt
  • 3 small heads romaine lettuce, chopped
  • 3 plum tomatoes, finely chopped
  • 1 red onion, thinly sliced
  • 1 bunch fresh curly parsley, finely chopped
  • 2 cups chopped cucumber
  • 6 large hard-boiled eggs, peeled and chopped


  1. Preheat oven to 425ºF. On a large rimmed baking sheet, arrange eggplant and chickpeas in a single layer. Drizzle with oil, sprinkle with shawarma seasoning and toss. Roast for 30 minutes, tossing halfway, until chickpeas are browned and eggplant is tender. Set aside to cool.
  2. Reduce oven to 400ºF. Arrange pita on a large rimmed baking sheet, mist with cooking spray and sprinkle with Za’atar. Bake for 6 to 7 minutes, until lightly browned.
  3. In a small food processor or blender, process yogurt, tahini, lemon juice, garlic, salt and 2 tbsp water until smooth.
  4. In a large bowl, combine lettuce, tomatoes, onion, parsley, cucumber, eggplant, chickpeas, egg and pita. (Alternatively, arrange ingredients in rows on a platter.) Drizzle or toss with dressing.

Nutrition Information

  • Serving Size: 2 3/4 cups salad
  • Calories: 380
  • Carbohydrate Content: 43 g
  • Cholesterol Content: 190 mg
  • Fat Content: 17 g
  • Fiber Content: 11 g
  • Protein Content: 18 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 279 mg
  • Sugar Content: 8 g
  • Polyunsaturated Fat Content: 3 g