• Pretty Plate by Michelle

No Chicken, No Problem: This Crispy Chickpea Cobb Salad Will be Your New Favorite Cobb Salad



I have always loved a good Cobb salad. All of the pretty toppings lined up on top of a bed of greens, not to mention how much variety comes in the salad alone. It is the perfect mixture between fresh, salty, crunchy, and sweet. This is the most ideal meal being that is contains plenty of flavor, it is healthy, plus it is filling! It is a win win over all.


When it comes to a can of chickpeas, there is no limit to what these little guys can do. It is one of those pantry items that you can really have fun with and use your creativity. In addition, they are a great source of protein as well! Typically a Cobb salad is served with grilled chicken as the main protein. I wanted a protein source for this salad and did not have any chicken, steak or seafood in the house. So, the next best thing I had on hand was a can of chickpeas. When they get drained, washed, dried, seasoned and cooked until crisp they are a perfect substitute for any other meat option.



I seasoned my chickpeas with Trader Joe’s multipurpose umami mushroom seasoning blend, paprika and garlic powder. It was the best mixture to make me feel as if I was eating grilled chicken when I was not. The crispiness also added a great crunch aspect to the dish. Since the dish was so savory, I opted for a sweet and flavorful dressing. I paired this salad with my roasted garlic greek yogurt dressing. The dressing contains honey which provides that sweetness it needed.


This salad is the perfect weeknight or weekend dinner when you want to effortlessly throw something together that is flavorful and pretty.


Serves 4, INGREDIENTS: For the Salad

1 Head romaine, chopped

2 Cups mixed greens

1 Can roasted chickpeas (recipe to follow below)

6 Slices of bacon, chopped and cooked

4 Hard boiled egg, sliced in wedges

1 Cup grape tomatoes, washed and cut in half

Half of a red onion, minced

Half of a cucumber, sliced

Croutons to serve on the side (optional)

Roasted garlic Greek yogurt salad dressing (recipe to follow below)

INGREDIENTS: For the Roasted Chickpeas

1 12 oz can garbanzo beans, rinsed and gently patted dry

1 TBSP olive oil

1/4 TSP paprika

1/2 TSP garlic powder

1 TBSP mushroom umami seasoning

Directions: Drain chickpea can, rinse under water, pat them dry and season them with paprika, garlic powder and umami seasoning, toss with olive oil. Roast at 375 degrees for 30 minutes. Remove from heat and set aside until ready to assemble the your salad.

Makes about 3/4 of a cup, INGREDIENTS: For the Roasted Garlic Greek Yogurt Salad Dressing

15 cloves of garlic roasted, roast in the oven for 15-20 minutes at 350 degrees until soft, fragrant and golden brown

1/3 olive oil

1/4 cup Greek yogurt

Juice of half a lemon

1/4 TSP pepper

1/2 TSP salt

1 TBSP raw honey

Directions: Roast the garlic in the oven, once done. Remove from heat and let cool. Place all items in a blender and blend until mixed well. Serve from your serving vessel of choice. If there are any left overs store in the fridge for a week or two after.

DIRECTIONS: To Assemble the Salad

  1. Heat oven and roast the garlic. In the meantime, prep the chickpeas to roast after.

  2. Once garlic is done, remove from heat. Turn the heat up to 375 degrees and roast the prepared chickpeas for 30 minutes.

  3. When garlic is cooled, combine all salad dressing ingredients in a blender and blend until smooth. Transfer to your serving vessel and place in the fridge to cool until use.

  4. Slice and chop bacon before cooking (I find that to be easier than after and less messy) and cook over medium heat until crisp. Place on a plate lined with a paper towel to let cool until you are ready to assemble your salad.

  5. Mince onion, slice tomatoes in half, cut hard boiled eggs into wedges and slice cucumber.

  6. Once chickpeas are done roasting, remove from heat and let cool. Begin to assemble your salad.

  7. Chop romaine lettuce. Mix your mixed greens and romaine in a bowl, then place mixture on a serving platter or in a bowl.

  8. Layer each topping one by one. I started with the cucumbers and worked my way to the tomato side.

  9. Serve with prepared dressing and croutons on the side.

PRETTY PLATE KITCHEN ITEMS USED:

  1. Polkadot Oval Platter

  2. Glass Bowls

  3. Mini Salad Dressing Container

  4. Floral Kitchen Knives

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