This Chickpea Cobb Salad is a fun twist on the classic! For easy weekday lunches I like to prep chopped lettuce, seasoned chickpeas, and hard boiled eggs ahead of time.
Course Salad
Cuisine American, Vegetarian
Keyword Chickpea Cobb Salad
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 2servings
Calories 408kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1-2cupscanned chickpeas
1-2tspolive oil
salt and pepperto taste
2hard boiled eggs
3-4TBSPcrumbed cooked bacon or vegetarian bacon bits
2-3cupschopped romaine lettuce
1cuphalved cherry tomatoes
¼cupchopped or sliced red onion
1avocado
1-2TBSPchopped scallions or chives
dressing of choice (ranch or bleu cheese dressing are my favorites for this salad!)
Instructions
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!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed with choice of dressing and any extras added and enjoy!