Vegetarian cobb salad
AuthorsefordCategorySalads, VegetarianDifficultyBeginnerThis vegetarian Cobb salad, made with roasted chickpeas and fresh seasonal produce is the perfect summertime lunch or dinner option.
1. Start off by rinsing and draining your chickpeas (I used canned). Throw in paprika, cayenne, cumin, salt, onion powder and garlic powder. Splash with olive oil and mix it up well.
2. After mixing, spread them on a baking tray and roast in the oven on 350°F/150°C for 10 minutes or until they are crisp.
3. Finally, remove the chickpeas from the oven and let cool before adding to your Cobb salad.
1. First, boil your eggs and corn. While they are boiling, start chopping your lettuce.
2. Second, remove the skin from the cucumber and slice thin. Slice your strawberries, cherry tomatoes and red onion.
3. Next, once the corn and eggs should be cooled, take s sharp knife and carefully slice along the stalk of corn to get the clusters of kernels. Also remove the shell from eggs and cut them in halves.
4. Lastly, arrange your salad however you see fit. Finish with fresh chopped parsley and your favorite dressing or lemon juice, olive oil and a pinch of salt.
Serve immediately.
Ingredients
Directions
1. Start off by rinsing and draining your chickpeas (I used canned). Throw in paprika, cayenne, cumin, salt, onion powder and garlic powder. Splash with olive oil and mix it up well.
2. After mixing, spread them on a baking tray and roast in the oven on 350°F/150°C for 10 minutes or until they are crisp.
3. Finally, remove the chickpeas from the oven and let cool before adding to your Cobb salad.
1. First, boil your eggs and corn. While they are boiling, start chopping your lettuce.
2. Second, remove the skin from the cucumber and slice thin. Slice your strawberries, cherry tomatoes and red onion.
3. Next, once the corn and eggs should be cooled, take s sharp knife and carefully slice along the stalk of corn to get the clusters of kernels. Also remove the shell from eggs and cut them in halves.
4. Lastly, arrange your salad however you see fit. Finish with fresh chopped parsley and your favorite dressing or lemon juice, olive oil and a pinch of salt.
Serve immediately.
