Vegetarian cobb salad

AuthorsefordCategory, DifficultyBeginner

This vegetarian Cobb salad, made with roasted chickpeas and fresh seasonal produce is the perfect summertime lunch or dinner option.

 

Yields1 Serving
Prep Time7 minsTotal Time7 mins
For the Chickpeas
 ½ tsp garlic powder
 ½ tsp onion powder
 ½ tsp paprika
 ½ tsp salt
 ¼ tsp cumin
 ¼ tsp cayenne pepper
For the Cobb Salad
 1 pk little gem lettuce
 2 Eggs boiled
 1 ear of corn cooked
 ½ cup Cherry tomatoes halved
 ½ Cucumber peeled and sliced
 ½ cup strawberries sliced
 ½ purple onion
How to roast chickpeas
1

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.

Assembling your vegetarian Cobb salad
2

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

For the Chickpeas
 ½ tsp garlic powder
 ½ tsp onion powder
 ½ tsp paprika
 ½ tsp salt
 ¼ tsp cumin
 ¼ tsp cayenne pepper
For the Cobb Salad
 1 pk little gem lettuce
 2 Eggs boiled
 1 ear of corn cooked
 ½ cup Cherry tomatoes halved
 ½ Cucumber peeled and sliced
 ½ cup strawberries sliced
 ½ purple onion

Directions

How to roast chickpeas
1

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.

Assembling your vegetarian Cobb salad
2

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.

Vegetarian cobb salad