Chickpea Cobb Salad
Chickpea Cobb Salad
You can absolutely throw this all in a bowl and toss together to serve, it still tastes SO good!!I just love laying it all out, it looks pretty and vibrant!!!
Ingredients
- 2 eggs large
- 4 rasher bacon slices
- 400 g canned chickpeas drained
- 1 cup cherry tomatoes quartered
- 1/2 cup lebanese cucumber sliced into rounds
- 1 avocado cubed
- 1/2 cup feta cheese crumbled
Dressing:
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 clove garlic finely minced or chopped
- 1/3 cup olive oil extra virgin
- sea salt
- cracked black pepper
Instructions
Method:
- Place the eggs in a small saucepan with cold water. Bring to the boil, turn down to a simmer and then 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 bacon until crispy and crunchy. Remove and drain on a paper towel. Crumble the bacon into a bowl.
- For the dressing: Mix together all ingredients in a small bowl. Season and adjust to taste.
- To assemble the salad: Lay out all the different ingredients in segments on a long plate/platter (or throw it all in a bowl). 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
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