Crispy Chickpea 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.



For the Salad:

  • 1 Head romaine, chopped
  • 2 Cups mixed greens, packed
  • 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 of choice to serve on the side (optional)
  • Roasted garlic Greek yogurt salad dressing (recipe to follow below)

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

For the Roasted Garlic Greek Yogurt 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


  1. Preheat your oven to 350 degrees. Peel the skin from your garlic cloves and place all 15 of your garlic cloves inside a foil packet. Then, place it on a baking sheet. Preheat your oven to 350 degrees . When ready, place in the oven and roast the garlic for 15-20 minutes or until soft, fragrant and golden brown. In the meantime, prep the chickpeas to roast after.
  2. To prep the chickpeas, drain chickpea can, rinse under water, pat them dry and season them with paprika, garlic powder and umami seasoning, toss with olive oil.
  3. Once garlic is done, remove from heat. Turn the heat up to 375 degrees and roast the prepared chickpeas for 30 minutes.
  4. 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.
  5. 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.
  6. Mince onion, slice tomatoes in half, cut hard boiled eggs into wedges and slice cucumber.
  7. Once chickpeas are done roasting, remove from heat and let cool. Begin to assemble your salad.
  8. Chop romaine lettuce. Mix your mixed greens and romaine in a bowl, then place mixture on a serving platter or in a bowl.
  9. Layer each topping one by one. I started with the cucumbers and worked my way to the tomato side.
  10. Serve with prepared dressing and croutons on the side.
  11. ENJOY!