Crispy Chickpea Cobb Salad with Shallot Dressing

Crispy roasted chickpeas and a flavorful sautéed shallot dressing take this chickpea cobb salad to the next level!

The cobb salad of your DREAMS is officially here!

Or maybe it’s just me that dreams about crispy chickpeas and an incredible shallot dressing invading my salads, idk.

Regardless, meet your new lunch or dinner or every meal in between salad crush. This one pretty much has it all, folks.

The addition of crispy chickpeas to this salad not only gives it a big protein boost but makes this salad SO filling and more than hearty enough to keep you full for hours.

And that is what we refer to as salad magic.

This Cobb Salad features…

• A bed of spring greens
• Crispy bacon, blue cheese, eggs, tomato, and avocado
• Roasted crispy chickpeas
• A tangy sautéed shallot dressing

Making the Cobb Salad

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Olive oil
• Shallot
• Apple cider vinegar
• Honey
• Dijon mustard
• Dried basil
• Chickpeas
• Dried oregano
• Garlic powder
• Onion powder
• Spring greens
• Avocado
• Cherry tomatoes
• Eggs
• Blue cheese
• Bacon
• Chives

How to Hard-Boil Eggs

I’ve found that the best way to make perfect hard-boiled eggs is to cover eggs with a few inches of water + a pinch of kosher salt, bring to a boil, remove from heat, cover pan, and allow to sit offheat for 12 minutes. Then immediately plunge eggs in ice water to stop the cooking process and allow to sit in ice water 20 minutes before peeling.

Tips for Perfect Cobb Salad

1. Puree dressing in blender or food processor – either of these tools will blend the dressing smooth.
2. Rinse and drain chickpeas – this will remove excess moisture from the chickpeas before roasting.
3. Roast chickpeas at 425F – this high temperature will crisp up the chickpeas perfectly.
4. Dress salad just before serving – this will keep all the ingredients fresh. Keep reading below for meal prep options.

Recipe Variations

Try these ideas for a different twist on this salad.

• Try different greens – try romaine lettuce, spinach, arugula, or a mix of several.
• Use a bottled dressing – use 1/2 cup bottled red wine vinaigrette, thousand island dressing, or ranch dressing in place of the homemade.
• Make it vegetarian – omit the bacon for a vegetarian-friendly salad.
• Use another cheese – try feta, shredded cheddar, mozzarella, or pepper jack.

Meal Prep Instructions

Follow these instructions if you would like to meal prep components of this salad.

• Make the dressing – blend the dressing and store in refrigerator up to 6 days.
• Hard-boil the eggs – boil and peel the eggs and store in refrigerator up to 6 days.
• Roast chickpeas – I prefer this salad while the chickpeas are warm and crispy so I like to wait to roast the chickpeas until just before serving. However, if you would like to meal prep the entirety of this salad in advance, feel free to roast the chickpeas and store in refrigerator up to 6 days.
• Assemble the salad – arrange the tomatoes, eggs, bacon, and blue cheese over the greens in meal prep containers (wait to add the avocado until just before serving so it doesn’t turn brown)
• Serving the salad – when ready to serve, add crispy chickpeas and avocado to salad and drizzle with dressing.

I mean, all those colorful lines across the gorgeous spring greens don’t lie! This is one seriously loaded cobb salad and you will not be able to get enough.

Lunch MVP now and forever.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

More loaded salads you must try next!

• Blackberry Goat Cheese Salad
• Seared Salmon Caesar Salad
• Roasted Butternut Squash Salad