- Cut the romaine lettuce into quarters but be sure to leave the stem intact to hold the wedges together. Remove rust if needed. Rinse under cold water, pat dry, and set aside.
- In a bowl, begin by making the hummus dressing. Combine lemon juice, water, hummus, red pepper hummus, red pepper flakes, and chopped oregano. Slowly add the olive oil to emulsify the dressing while whisking. Add salt and pepper as needed.
- For the garnishes, cut the grape tomatoes and olives in half, and chop the roasted red peppers. Shave the red onion and cucumber very thin. Crumble the feta cheese and dice the chicken. Reserve for plating.
- For the plate, lay down your washed romaine wedges and spoon the dressing on each wedge. In the cobb style fashion, begin laying your garnishes in a horizontal line against the romaine lettuce. When complete, sprinkle with capers so every bite gets a bit of acid and then drizzle more of the dressing (optional).
Ingredient availability varies by location*