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.
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
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.
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.
In a small food processor or blender, process yogurt, tahini, lemon juice, garlic, salt and 2 tbsp water until smooth.
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.
This simple Moroccan chickpea salad is hearty enough to stand on its own for a no-cook dinner, and if you have any leftovers simply pack them for work tomorrow – a marinated dish such as this often tastes even better the next day!
Cell Regenerator: Chickpeas are an excellent source of protein, vitamin B6 and folate, which is also known as vitamin B9 or folic acid. Just 1 serving of our falafel sandwich provides almost half of your daily value of folate, a key player in building blocks of DNA and RNA, which are essential for rapidly growing tissues (like those of a developing fetus) and rapidly regenerating cells (like red blood cells and immune cells).
Scrubbing the beets and leaving the skins on means you don’t have to peel them later, and slicing helps them to roast faster. The fish adds a delicately smoky note, while the chickpeas help boost the protein level of this creative salad.
Baba ghanoush lovers take note – this luscious dip is inspired by your favorite eggplant dip, but we’ve swapped in roasted cauliflower for a cruciferous twist. Try it with carrots and cucumbers or seasoned toasted pita chips.