Sabich Salad – A Fresh Take on an Israeli Favorite
If you’ve ever had a classic sabich sandwich, you know why it’s such a cult favorite. My Sabich Salad takes all the bold, savory, and satisfying flavors of that sandwich and transforms them into a vibrant, bowl-friendly dish that’s perfect for any meal.
This salad is layered with crispy pan-fried eggplant, soft-boiled eggs with jammy yolks, chickpeas, and crisp lettuce. I toss in chopped cucumber, cherry tomatoes, and green onions for freshness and crunch. Then comes the magic: a creamy tahini dressing and plenty of lemon for that signature Middle Eastern zing.
Want to get even more creative with your tahini? Check out my Tahini 3 Ways post for bold flavor variations you can drizzle on top or use throughout the week.
What I love about this Sabich Salad is how flexible it is. You can prep the components ahead of time, keep them in the fridge, and throw it together in minutes. Swap out toppings based on what you have – add pickles or jalapeños for a kick, or toss in extra herbs. It’s endlessly customizable and always satisfying.
And let’s not forget the presentation! It’s colorful and inviting, and just beautiful on the table. Whether you’re serving it up for a light dinner, a weekend brunch, or your weekly meal prep, this salad feels as special as it tastes.
Sometimes I’ll layer it into a pita if I want something more handheld, or serve it alongside grilled fish or chicken for a bigger meal. However you plate it, this dish is full of personality and totally crave-worthy.
Ingredients
For eggplant
- 1 large eggplant
- Olive oil for frying Salt and peppers
For salad
- Baby gem or romaine lettuce
- A few Cucumbers sliced
- Handful of Cherry tomatoes chopped
- Handul of Green onion chopped small
- 1 can Chickpeas
- Garlic
- Pickles optional
- Japaleno pepper optional
- Lemon juice and olive oil
- 2 Eggs boiled
Tahini
- 1 cup raw tahini
- ⅓ cup water (adjust for desired consistency)
- ¼ cup fresh lemon juice
- 3-4 small garlic cloves
- 1 tsp salt
- Freshly ground black pepper to taste
- Optional: For extra flavor inspiration, try one of these 3 Tahini Variations
Instructions
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Prep the eggplant: Slice the eggplant into rounds or half-moons, about ½ inch thick. Sprinkle with a little salt and let them sit for 10–15 minutes to draw out moisture. Pat dry with a paper towel.
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Fry the eggplant: Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides and tender. Drain on paper towels and season with salt and pepper.
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Boil the eggs: Bring a pot of water to a gentle boil. Lower in 4 eggs and simmer for 7–8 minutes for soft-boiled with a just-set yolk. Transfer to a bowl of ice water to stop the cooking. Once cooled, peel and cut in halves or quarters.
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Assemble the salad base: In a large salad bowl, layer the chopped baby gem or romaine lettuce as your base. Add sliced cucumbers, chopped cherry tomatoes, green onions, and drained chickpeas.
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Add optional toppings: If you like a little heat and tang, add thinly sliced pickles and chopped jalapeño to the mix.
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Mix the tahini dressing: In a small bowl, whisk together the ingredients, until smooth and creamy
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Dress and top: Drizzle the salad with olive oil, lemon juice, and a few spoonfuls of the tahini dressing. Toss gently to combine.
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Finish with eggplant and eggs: Arrange the fried eggplant slices and soft-boiled egg halves on top. Spoon over extra tahini if you like, and serve immediately.
A beautifully arranged Sabich Salad featuring eggplant, soft-boiled eggs, chickpeas, and fresh veggies—served with lemon wedges and tahini drizzle.
