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!
Servings 4
Calories 547
Ingredients
- 2 eggs large
- 4 bacon rashers sliced
- 400 g canned chickpeas drained & rinsed
- 1 cup cherry tomatoes quartered
- 0.5 cup lebanese cucumber sliced into rounds
- 1 avocado cubed
- 0.5 cup feta cheese crumbled
- 0.333 cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp 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.0.333 cup extra virgin olive oil, 3 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp 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, 0.5 cup lebanese cucumber, 1 avocado, 0.5 cup feta cheese