Vegetarian Chick-fil-A-Style Cobb Salad
Recreate the beloved Chick-fil-A Cobb Salad with a vegetarian twist in this irresistible recipe! The star of the show is crispy oven-baked chickpea "nuggets," seasoned to perfection with smoked paprika, garlic, and onion powders, then breaded for a satisfying crunch. Paired with a vibrant mix of crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, sweet corn kernels, and shredded Monterey Jack, this salad is as delicious as it is colorful. Hard-boiled eggs add protein, while a drizzle of ranch dressing ties everything together in classic comfort-food style. Perfect for a hearty lunch or light dinner, this vegetarian Chick-fil-A-style Cobb Salad is ready to impress in just 35 minutes!
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Recipe Information
Ingredients
- 15 oz Canned chickpeas
- 0.5 cup All-purpose flour
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 large Eggs
- 1 cup Breadcrumbs
- 4 tbsp Olive oil
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 2 large Hard-boiled eggs
- 0.5 cup Shredded Monterey Jack cheese
- 1 large Avocado
- 0.5 cup Corn kernels
- 0.5 cup Ranch dressing
Instructions
Drain and rinse the canned chickpeas. Pat them dry with a clean kitchen towel.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine all-purpose flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.
In a separate bowl, beat the eggs.
In a third bowl, place the breadcrumbs.
Roll the chickpeas in the seasoned flour until coated, then dip them in the beaten eggs, and finally roll them in breadcrumbs until fully covered.
Place the coated chickpeas onto the prepared baking sheet and drizzle with olive oil.
Bake in the preheated oven for 15-20 minutes, turning once halfway through, until golden brown and crispy.
While chickpeas are baking, chop the romaine lettuce and slice the cherry tomatoes in half. Arrange both in a large serving bowl.
Slice the hard-boiled eggs and avocado, then add them to the salad bowl along with shredded Monterey Jack cheese and corn kernels.
Once the chickpea nuggets are done baking, allow them to cool slightly before adding them to the salad.
Toss the salad gently to mix all the ingredients.
Serve with ranch dressing on the side or drizzled over the salad.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 6985 mg | 304% | |
| Total Carbohydrate | 248.6 g | 90% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 35.2 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 931 mg | 72% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3152 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
