Vegetarian Classic Cobb Salad
Bright, fresh, and satisfying, this *Vegetarian Classic Cobb Salad* is a flavorful twist on the traditional Cobb salad, customized for plant-based diets. Featuring crisp romaine lettuce as the base, this vibrant recipe is layered with juicy cherry tomatoes, creamy avocado, crunchy cucumber, and savory chickpeas for a hearty, protein-packed punch. Delicate crumbles of blue cheese, thin ribbons of red onion, and perfectly boiled eggs elevate the flavor while ensuring every bite is rich and satisfying. The homemade dressing—made with olive oil, red wine vinegar, Dijon mustard, and a touch of honey—ties it all together with a tangy, slightly sweet finish. Ready in just 30 minutes, this colorful and nutritious vegetarian salad is perfect as a light lunch, dinner, or crowd-pleasing centerpiece at any gathering.
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 large Avocado
- 3 large Hard-boiled eggs
- 1 cup Blue cheese, crumbled
- 1 cup Canned chickpeas, drained and rinsed
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the hard-boiled eggs: Place the eggs in a medium saucepan and cover them with water by about an inch. Bring the water to a boil over medium-high heat, then cover, remove from the heat, and let sit for 10 minutes. Drain the hot water and run cold water over the eggs until they are cool enough to handle. Peel and dice the eggs.
Wash and dry the romaine lettuce, then chop or tear it into bite-sized pieces. Place the lettuce into a large salad bowl or platter as the base of the salad.
Halve the cherry tomatoes, and dice the cucumber. Ripen the avocado, cut it in half, remove the pit, and dice. Arrange the tomatoes, cucumber, avocado, and chickpeas in rows or sections on top of the lettuce.
Scatter the crumbled blue cheese and sliced red onion evenly across the salad.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and honey until well combined. Season the dressing with salt and black pepper to taste.
Drizzle the dressing over the salad just before serving. Gently toss if desired, or serve as is for a composed salad presentation.
Serve immediately as a fresh and satisfying meal on its own or pair with your favorite bread.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 722 mg | 240% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 20.3 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1039 mg | 80% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2964 mg | 63% | |
*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.
