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Crispy Chickpea Cobb Salad Recipe

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4.6 from 106 reviews

A vibrant and healthy Crispy Chickpea Cobb Salad featuring protein-rich chickpeas, fresh vegetables, and a tangy shallot dressing. This salad combines crunchy, savory, and zesty flavors for a satisfying meal or side dish.

Ingredients

Salad Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry or grape tomatoes, halved
  • 1 English cucumber, diced
  • 0.5 red onion, finely chopped
  • 1 red bell pepper, diced
  • 0.5 cup crumbled feta cheese
  • 0.25 cup pitted Kalamata olives, sliced
  • 0.25 cup fresh parsley, finely chopped

Shallot Dressing

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 clove garlic, minced or grated
  • 1 tsp dried oregano
  • Salt and black pepper, to taste

Instructions

  1. Soak Onion: Soak the finely chopped red onion in cold water for 10 minutes to mellow its sharpness, then drain and pat dry thoroughly before use.
  2. Prepare Vegetables: Halve the cherry or grape tomatoes, dice the English cucumber and red bell pepper, and finely chop the fresh parsley.
  3. Prep Chickpeas: Rinse and drain the chickpeas well to remove any excess sodium and canned flavor, ensuring a fresh taste.
  4. Make Dressing: In a small bowl or jar, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
  5. Combine Salad: In a large mixing bowl, combine the chickpeas, prepared vegetables, Kalamata olives, and crumbled feta cheese. Pour in the dressing and toss gently to coat all ingredients evenly.
  6. Chill and Serve: Cover the salad and refrigerate for at least 20 minutes to allow flavors to meld. Stir gently before serving for best taste.

Notes

  • Soaking the onion reduces its sharp bite, making the salad more balanced in flavor.
  • You can substitute feta with a vegan alternative for a dairy-free version.
  • For added crunch, roast chickpeas before adding if desired.
  • This salad keeps well refrigerated for up to 2 days, but fresh is best.

Find it online: https://mealsbykate.com/crispy-chickpea-cobb-salad-recipe/