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–+ servings

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

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
  • 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.
    2 eggs
  • 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.
    4 bacon rashers
  • For the dressing: Mix all the ingredients in a small bowl. Season to taste.
    1/3 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon dijon mustard, 1 clove garlic, sea salt & cracked black pepper
  • 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.
    400 g canned chickpeas, 1 cup cherry tomatoes, 1/2 cup lebanese cucumber, 1 avocado, 1/2 cup feta cheese

Keywords

Salad
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