Vegetarian Cobb salad
This vegetarian Cobb salad, made with roasted chickpeas, fresh herbs and in season fruits and veggies, is the perfect summertime protein packed lunch or dinner option.
This is a delicious healthy salad, calling for roasted chickpeas, strawberries, cherry tomatoes, cucumber little gem lettuce, corn, red onion, fresh parsley and boiled eggs.
Whats great about this salad is how versatile you can make it. Switch it up as much as you like. That’s the name of the game.
If your looking for a completely vegan option simoly leave out the eggs. Marinated tofu bites or croutons would be a great substitute.
How to roast chickpeas
I love chickpeas in any style and roasting is another great way to eat them. This adds a crunch factor to your salads and a nice meaty bite.
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.
After, spread on a baking tray and roast in the oven on 350°F/150°C for 10 minutes or until they are crisp.
Finally, remove from the oven and let cool down before adding to your Cobb salad.
Assembling the vegetarian Cobb salad
First, boil your eggs and corn. While they are boiling start chopping your lettuce.
Second, remove the skin from the cucumber and slice thin. Slice your strawberries, cherry tomatoes and red onion.
Next, The corn and eggs should be cooled. Take s sharp knife and carefully slice along the stalk to get the clusters of kernels. Remove the shell from your eggs and cut in halves.
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.
Need more salad options?
My 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.
