Chickpea Cobb Salad
This Chickpea Cobb Salad is a fun twist on the classic! For easy weekday lunches I like to prep chopped lettuce, seasoned chickpeas, and hard boiled eggs ahead of time.
Ingredients
- 1-2 cups chickpeas canned
- 1-2 tsp olive oil
- salt to taste
- black pepper to taste
- 2 egg hard boiled
- 3-4 TBSP Bacon crumbed cooked; or vegetarian bacon bits
- 2-3 cups romaine lettuce chopped
- 1 cup cherry tomato halved
- ¼ cup red onion chopped or sliced
- 1 avocado
- 1-2 TBSP scallion or chives, chopped
- dressing of choice (ranch or bleu cheese dressing are my favorites for this salad!)
Instructions
- Drain and rinse chickpeas. Drizzle with olive oil and season with salt and pepper, to taste. Set aside.
- Hard boil eggs via favorirte method (we meal prep ours weekly) and, if using regular bacon or turkey bacon, cook until crispy.
- Chop your veggies and eggs. For avocado, drizzling slices with optional avocado or lemon juice can help delay browning.
- Divide lettuce between two bowls. Top with chickpeas, hard boiled egg, real or veggie bacon, tomatoes, red onion, avoado, and chives.
- Drizzle with choice of dressing and dig in!
Notes
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed with choice of dressing and any extras added and enjoy!
Nutrition Information
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 408
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 17g | 34% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 187mg | 62% |
| Sodium | 496mg | 21% |
| Potassium | 976mg | 21% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 4930IU | 99% |
| Vitamin C | 31mg | 34% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.