Chickpea Cobb Salad

Chickpea Cobb Salad

I love laying out all the elements of this salad – it looks so pretty and vibrant. But you can absolutely throw this all in a bowl and toss together to serve, it still tastes just as good!
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Servings 4
Calories 547 kcal

Ingredients
 
 

  • 2 eggs large
  • 4 bacon rashers sliced
  • 400 g canned chickpeas drained & rinsed
  • 1 cup cherry tomatoes quartered
  • 1/2 cup lebanese cucumber sliced into rounds
  • 1 avocado cubed
  • 1/2 cup feta cheese crumbled

Dressing

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1 clove garlic finely chopped
  • sea salt & cracked black pepper

Instructions
 

  • Place the eggs in a small saucepan with cold water. Bring to the boil, turn down to a simmer and cook for 5–6 minutes. Remove and run under cold water. Peel and slice in half.
  • While the eggs are cooking, heat a frying pan over medium heat and cook the bacon until crispy. Remove and drain on paper towel. Crumble the bacon into a bowl.
  • For the dressing: Mix all the ingredients in a small bowl. Season to taste.
  • To assemble the salad: Lay out all the different ingredients in segments on a long platter (or throw it all in a bowl and toss together). Drizzle over the dressing and season well.

Nutrition

Calories: 547kcalCarbohydrates: 30gProtein: 15gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.04gCholesterol: 113mgSodium: 719mgPotassium: 596mgFiber: 8gSugar: 10gVitamin A: 493IUVitamin C: 14mgCalcium: 158mgIron: 3mg

Keywords

Salad
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