Cobb Salad with Chickpeas
Crisp lettuce, tidy rows of chickpeas, egg, and avocado make a hearty composed salad.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Eggs, Dairy
This vegetarian take on a classic Cobb swaps bacon for crisped chickpeas while keeping the tidy rows of hard-boiled egg, tomato, avocado, and blue cheese. A tangy red wine vinaigrette ties the components together, making it a satisfying lunch or light dinner. Arrange the ingredients in stripes for the traditional presentation, or toss everything together for easier eating.
Ingredients
- 1 can chickpeas, drained and rinsed (15 oz)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 8 cups romaine lettuce, chopped
- 4 hard-boiled eggs, peeled and sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup blue cheese, crumbled
- 1/3 cup red onion, thinly sliced
- 1/2 cup red wine vinaigrette
- 1/4 teaspoon black pepper
Method
-
Preheat the oven to 400°F. Pat the chickpeas dry with a towel and toss with olive oil, smoked paprika, and salt on a rimmed baking sheet.
-
Roast the chickpeas, stirring once, until golden and slightly crisp, 15 minutes.
-
While the chickpeas roast, arrange the chopped romaine in a wide bowl or platter as the base layer.
-
Arrange sliced eggs, cherry tomatoes, diced avocado, blue cheese, and red onion in rows or sections over the lettuce.
-
Top the salad with the roasted chickpeas once cooled slightly, about 5 minutes.
-
Drizzle with red wine vinaigrette and season with black pepper just before serving.
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Cobb Salad with Chickpeas
This vegetarian take on a classic Cobb swaps bacon for crisped chickpeas while keeping the tidy rows of hard-boiled egg, tomato, avocado, and blue cheese. A tangy red wine vinaigrette ties the components together, making it a satisfying lunch or light dinner. Arrange the ingredients in stripes for the traditional presentation, or toss everything together for easier eating.
40 min 4 servings 420 cal
Ingredients
- 1 can chickpeas, drained and rinsed (15 oz)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 8 cups romaine lettuce, chopped
- 4 hard-boiled eggs, peeled and sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup blue cheese, crumbled
- 1/3 cup red onion, thinly sliced
- 1/2 cup red wine vinaigrette
- 1/4 teaspoon black pepper
Method
- 1
Preheat the oven to 400°F. Pat the chickpeas dry with a towel and toss with olive oil, smoked paprika, and salt on a rimmed baking sheet.
- 2
Roast the chickpeas, stirring once, until golden and slightly crisp, 15 minutes.
- 3
While the chickpeas roast, arrange the chopped romaine in a wide bowl or platter as the base layer.
- 4
Arrange sliced eggs, cherry tomatoes, diced avocado, blue cheese, and red onion in rows or sections over the lettuce.
- 5
Top the salad with the roasted chickpeas once cooled slightly, about 5 minutes.
- 6
Drizzle with red wine vinaigrette and season with black pepper just before serving.