Why you’ll love this cobb salad recipe:
Unique: I’ve put a unique spin on a classic salad recipe that you already love Easy: Prep time for this is only 20 minutes and you’ll have it ready in an hour Healthy: This is a great, healthy recipe to make for lunches or dinners for the week
Ingredient Notes:
Chickpeas: Chickpeas are added into my version of this cobb salad recipe to add in protein without meat that you’d find in the traditional recipe. Chickpeas are high in fiber, calcium, magnesium, and more. Spices: Of course, the spices give this recipe a unique Greek spin. Oregano is a popular spice used in Greek salads and is a key spice for this version of a cobb salad, alongside garlic and onion powder. Feta: I’ve swapped blue cheese for feta cheese in this recipe because of course, all Greek’s love their feta! It adds a nice saltiness to this salad.
How to make this cobb salad recipe:
Preheat the oven to 400F.
Drain + rinse the chickpeas, and transfer to a small bowl. Add the olive oil, oregano, garlic powder, onion powder, red chili flakes, salt, cracked pepper, and lemon juice. Stir until combined, adjust seasoning to taste. Transfer the chickpeas to a small cast-iron skillet or parchment-lined baking dish and bake for 20-25 minutes, stirring every 10 minutes to avoid burning. You want the chickpeas to be golden. Once cooked, set aside to cool.
To prepare the toasted croutons, prepare a baking sheet with parchment paper and set it aside. Roughly cut or rip the bread into 1 – 2-inch size pieces and add to a large bowl. Cover with enough olive oil to comfortably coat the bread. Add a pinch of salt + sprinkle garlic powder. Transfer to the prepared baking sheet and bake for 15 minutes, until golden + lightly toasted, but still soft.
To prepare the salad dressing, add all of the ingredients to a blender or jar. Blend or shake until smooth. Set aside.
Prepare the cherry tomatoes, shallot, feta, olives, and green leaf lettuce, and add to a large bowl. Add the dressing, and mix until thoroughly combined. Add the chickpeas and toasted croutons, mixing briefly.
Garnish with fresh oregano. Enjoy!! Feta: Replace the vegan feta cheese with your favorite feta if you’re not vegan. Get Creative: Personalize your Greek salad with red onion, cucumber, or green peppers. Don’t be shy of seasonings and add to the chickpeas or toasted bread. Storage: Undressed salad can be kept in the fridge in an airtight container for 4 – 6 days.
Other recipes you’ll love:
Shaved Brussel Sprout Salad Israeli Fattoush Salad Jackfruit BBQ Burger Grilled Vegetable Wrap Zucchini Lasagna Recipe
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