This Chickpea Cobb Salad is a fun twist on the classic and features both T-Rex and Vegetarian versions – WOOT!
There’s no limit to what a can of chickpeas can do.
Even though very little effort is involved, sometimes I still love the ease of just tossing a handful of plain Jane chickpeas onto my salad and calling it a day.
Naturally when the craving for a fully loaded Cobb salad struck, I did just that.
To prep the chickpeas for this salad, all you’ll need to do is drain and rinse a can of chickpeas, then toss those protein-packed garbanzos in a little olive oil, salt, and pepper. Done deal.
If you’re feeling fancy you could even roast them first! I’m pretty sure my spicy Sriracha Roasted Chickpeas would be AMAZING on top of this cool, creamy chickpea Cobb salad.
In fact I’m pretty sure that’s exactly what I’m making next!
For a vegetarian Cobb salad, you’ll want to use plant-based bacon bits.
There are a bunch of grocery store varieties available, and you can even make your own faux bacon using a smoked paprika, spices, and coconut flakes. I’m dying to recreate a mushroom “bacon” I had last year so keep an eye out for that one soon!
Chickpea Cobb Salad
Ready to get your recipe on? Let’s do this!
Since a salad is one of those things you measure with your heart, feel free to add as many extra veggies and toppings as your heart desires.
I made mine with crisp romaine lettuce, creamy avocado, salt and pepper chickpeas, chopped hard boiled eggs, crispy bacon, ripe cherry tomatoes, and zesty red onion. Hello dream combo!
Crumbled Feta or Bleu Cheese would be an excellent addition as would chopped bell peppers or cucumber!
Chickpea Cobb Salad
- 1-2 cups canned chickpeas
- 1-2 tsp olive oil
- salt and pepper to taste
- 2 hard boiled eggs
- 3-4 TBSP crumbed cooked bacon or vegetarian bacon bits
- 2-3 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1/4 cup chopped or sliced red onion
- 1 avocado
- 1-2 TBSP chopped scallions or chives
- dressing of choice (ranch or bleu cheese dressing are my favorites for this salad!)
- Drain and rinse chickpeas. Drizzle with olive oil and season with salt and pepper, to taste. Set aside.
- Hard boil eggs via favorirte method (we meal prep ours weekly) and, if using regular bacon or turkey bacon, cook until crispy.
- Chop your veggies and eggs. For avocado, drizzling slices with optional avocado or lemon juice can help delay browning.
- Divide lettuce between two bowls. Top with chickpeas, hard boiled egg, real or veggie bacon, tomatoes, red onion, avoado, and chives.
- Drizzle with choice of dressing and dig in!
If you get a chance to try this Chickpea Cobb Salad, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!