Chickpea Cobb Salad
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.
Ingredients
- 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!)
Instructions
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Drain and rinse chickpeas. Drizzle with olive oil and season with salt and pepper, to taste. Set aside.
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Hard boil eggs via favorirte method (we meal prep ours weekly) and, if using regular bacon or turkey bacon, cook until crispy.
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Chop your veggies and eggs. For avocado, drizzling slices with optional avocado or lemon juice can help delay browning.
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Divide lettuce between two bowls. Top with chickpeas, hard boiled egg, real or veggie bacon, tomatoes, red onion, avoado, and chives.
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Drizzle with choice of dressing and dig in!
Recipe 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!