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Recipes

Celebrate Summer with This Veggie Cobb Salad

This salad is inspired by the Israeli Sabich sandwich—pita or laffa bread stuffed with fried eggplant, hard-boiled eggs, chopped vegetables, and tahini.

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We’ve simplified the Sabich without sacrificing an ounce of flavor by deconstructing it and subbing in gently roasted eggplant. Nosh away.

Servings
6
Prep Time
15 min
Cook Time
30 min
Duration
45 min

Ingredients

  • 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 or Middle Eastern spice blend
  • 3 (8-inch) whole-wheat pita pockets, split, each half cut into 6 wedges
  • 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
  • 3 small heads romaine lettuce, chopped
  • 1⁄8 tsp sea salt
  • 1 red onion, thinly sliced
  • 1 bunch fresh curly parsley, finely chopped
  • 2 cups cucumber, chopped
  • 6 large hard-boiled eggs, peeled and chopped
  • 1 cup tomatoes, finely chopped
  • olive oil cooking spray

Preparation

  1. Heat oven to 425°. 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 again halfway, until chickpeas are browned and eggplant is tender. Let cool.
  2. Reduce oven to 400°. On a large rimmed baking sheet, arrange pita. Mist with cooking spray, and sprinkle with za’atar seasoning. Bake for 6–7 minutes, until lightly browned.
  3. In a small food processor or blender, combine yogurt, tahini, lemon juice, garlic, salt, and 2 tbsp water until smooth.
  4. In a 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.

 

From Clean Eating

Nutrition Information

  • Serving Size 2 3⁄4 cups
  • 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
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 3 g