Hummus and chopped salad are common breakfast items in the Middle East, offering a mix of fresh vegetables, healthy fats, fiber, and protein. 

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  • 1 english cucumber, finely chopped
  • 2 plum tomatoes, finely chopped
  • 1 yellow or red bell pepper, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp juice of 1 lemon
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ½ cup crumbled feta cheese
  • 2 (8inch) whole-wheat pitas, sliced into quarters
  • 1 (15oz) can low-sodium chickpeas
  • 1 garlic clove
  • 3 tbsp tahini
  • 3 tbsp juice of 1 lemon
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ cup olive oil


  1. To make chopped salad, combine all ingredients except feta cheese and pita in a medium bowl.
  2. To make hummus, place chickpeas, garlic, tahini, lemon juice, salt, and black pepper in a blender and blend until smooth. With machine running, gradually add olive oil and blend until well incorporated.
  3. To assemble meze bowl, place ¾ cup of chopped salad and ¼ cup of hummus side by side in each bowl. Top with 2 tbsp feta cheese and serve with 2 pita wedges.
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