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.
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!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed with choice of dressing and any extras added and enjoy!
Recipe by Peas and Crayons - Chickpea Cobb Salad https://peasandcrayons.com/2020/01/chickpea-cobb-salad.html