Loaded Vegetarian Cobb Salad with Chickpea Breadcrumbs

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.

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.

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.

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