Recipe

Loaded Vegetarian Cobb Salad with Chickpea Breadcrumbs

Servings:
4
Total Time:
0
hr
32
min
Jump to RecipeTwo bowls of cobb salad.

A loaded cobb salad that is vegetarian and delicious! This is a go-to salad recipe when I want something a little more filling that just a side salad. I love having this as a main dish or a side with veggie burgers. In this recipe, you get all your veggies and a few protein sources from the chickpeas, eggs, and cheese.

You can mix it up by switching out the veggies and using different dressings.

Cobb Salad Ingredients and Substitutions

Salad mix: You can use any spring salad mix you find at the store. A blend of spinach, romaine, butter lettuce or arugula works great as well. I just wouldn’t use kale or mustard greens in this recipe.

Eggs: This recipe calls for 2 hard boiled eggs. If you don’t like hard boiled eggs you can skip this ingredient.

Blue Cheese: I love using crumbled blue cheese in this salad. You can substitute with shredded cheddar cheese, colby jack, or feta if you prefer.

Green Onions: Thinly slice green onions to add a nice flavor and crispiness to the salad. You can substitute this with a few thin slices of red onion.

Radish: If you don’t like the spiciness of radishes, you can add sliced carrots instead. It will give you that crunch without the spice.

Cherry Tomatoes: Really any type of tomatoes work here. I think cherry or grape tomatoes work best.

Avocado: If you don’t have or don’t like avocado you can easily skip this ingredient.

Dressing: There are a variety of dressings you can use for this recipe. I suggest a ranch, blue cheese, or a mustard vinaigrette. You can use store bought of homemade. Here is a ranch dressing recipe I like using in this salad.

Chickpeas: The crispy chickpeas add a nice crunch to the salad while adding a little extra protein and nutrition. If you don’t want to add chickpeas you can swap it with croutons or bread crumbs.

Cobb salad ingredients.

What can you prep ahead of time?

If you are making homemade dressing, you can make this ahead of time. You can also make the hard boiled eggs beforehand. Just place them in an airtight container in the fridge until you are ready to use. I would wait to make the chickpeas until before you serve. That way they stay nice and crispy.

Cobb salad next to tomatoes.

How to make this cobb salad vegan

If you skip the eggs and cheese this recipe can be vegan. Just make sure to use a vegan dressing such as a vinaigrette.

2 cobb salads.

Loaded Vegetarian Cobb Salad with Chickpea Breadcrumbs

5 stars4 stars
(
3
)
Servings:
4
Prep Time:
10
min
Cook Time:
0
hr
22
min
Total Time:
0
hr
32
min

Ingredients

Salad

  • 5 cups salad mix
  • 2 eggs
  • 1/2 cup blue cheese, crumbed
  • 3 green onions, sliced
  • 4 radishes, sliced
  • 1 cup of cherry tomatoes, halved
  • 1 avocado
  • Dressing: ranch, blue cheese, or mustard vinaigrette (store bought or homemade)

Chickpea Breadcrumbs

  • 1 can chickpeas
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Directions

  1. Preheat oven to 425°F.
  2. Add you chickpeas to a food processor and pulse a few times until the chickpeas are broken up. If you don’t have a food processor you can mash them in a bowl with a fork.
  3. Add the chickpeas to a parchment lined baking sheet. Add olive oil, salt, and garlic powder. Bake for 12-15 minutes.
  4. While the chickpeas are baking, start to hard boil your eggs. Bring a saucepan of water to a boil. Turn the water down to simmer, add in eggs and cook for 10 minutes. Remove them from the water add add them to a bowl with cold water (this will make them easier to peel). Peel the eggs and then chop them into small pieces.
  5. You are ready to assemble the salad. Add lettuce, eggs, blue cheese, green onion, radishes, cherry tomato, and avocado to a bowl. Toss with your choice of dressing and top with crispy chickpea breadcrumbs.

Notes

Products Used

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