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Cobb Salad

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Swapping the eggs for avocado, chicken for chickpeas and bacon for mushrooms. This salad hits all the right places and i hope you enjoy!
Course Salad
Cuisine American
Keyword cobb
Servings 2 Large

Ingredients

  • 1 head boston lettuce (or ½ head iceberg)
  • One handful of arugula
  • A few handfuls of spring mix
  • ½ cup cooked green peas (can be frozen and blanched, or canned)
  • About 15 cherry tomatoes, sliced into halves
  • ¼- ⅓ cup purple onion, sliced
  • 5 radish, sliced
  • Avocado

Crispy Chickpeas

  • 2 cups cooked chickpeas (soaked and pressured cooked, or canned)
  • Drizzle of olive oil
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • ⅛ tsp smoked paprika (optional)

Additional

Instructions

  • Let’s make the mushrooms first - check my easy crispy shiitake recipe
  • While the mushrooms are cooking, you can take advantage of the running oven
  • Pat dry your canned/cooked chickpeas on a towel - you want them to be a dry as possible
  • Toss them in a few drizzles of olive oil, spices and layer them on a parchment lined baking tray
  • Bake in the already set 400 degree oven (from the crispy shiitake) for 15-25 minutes (flipping/shaking tray halfway through baking)
  • During the mushroom and chickpea bake - i like to assemble the salad
  • Throw in all lettuces, peas, tomatoes, purple onion and radish - to a large salad bowl
  • When the mushrooms and chickpeas are ready, toss some in, drizzle salad with ranch dressing and serve with sliced avocado
  • Yum!

Notes

The crispy shiitake portion of this recipe is very simple, check it out here. Alternatively - you could saute very thin sliced shiitake mushrooms on the skillet in a bit of olive oil and maple syrup 
By patting dry your cooked chickpeas before oiling and seasoning them up, you reduce their cook time in the oven