Vegetarian Cobb Salad


This rustic Vegetarian Cobb Salad is a salad you can really sink your teeth into.  It’s loaded with Romaine lettuce, beets, marinated chickpeas, quinoa, cucumber, avocado, red onion, cherry tomatoes, raw almonds and sunflower seeds, and it comes with a host of nutritional benefits.


This Vegetarian Cobb Salad is a meal on its own.  It’s loaded with irresistible vegetables, and protein rich quinoa and chickpeas, but can also have rich components like cheese and eggs.  Served with a loaf of grilled garlicky French bread, it is a  meal in itself.  This composed salad provides s a little extra organization and luxury, but still holds a wild spirit of summer.


This salad is chockfull of nutritional goodies.  Beets are loaded with immune-boosting vitamin C, fiber, and essential minerals like potassium. You can read more about the benefits of beets here.  Quinoa is high in irons, B-vitamins,  vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.  You can read more about the benefits of quinoa here.  Chickpeas are prized for their high protein and fiber content.  And of course, Romaine lettuce provides folate, fiber, antioxidants and phytonutrients benefits.


This is a salad that you can really get creative with.  Add roasted roasted baby zucchini, asparagus or broccoli.  Little balls of milky fresh mozzarella. Hard-boiled eggs.  Or you can use a variety of colored heirloom tomatoes cut in to big juicy chunky wedges.  Use whatever vegetables suit your fancy!


Can we talk about chickpeas a minute.  Yes, they’re loaded with nutritional reasons to eat them, but they can be dry and boring.  But not these chickpeas.  They’re anything but boring!!  These chickpeas are quickly marinated in a delicious herbed lemony vinaigrette which really makes them the star of this salad.  You’re likely to find that you’ll pluck them by the spoonfuls to taste-test while waiting for them to fully marinate.  Just be mindful to leave some for this salad!  I should also mention that when I cook my beets, I prefer to peel and cut them first, then quickly steam them, preferring to leave them ever so slightly firm.  I find this method is the easiest and less messy.  Roasting works as well, but I still prefer to peel and cut my beets before they get cooked.


Enjoy this colorful summery salad that’s perfect for lunch or dinner as a meal on its own.

~ Deb

Vegetarian Cobb Salad


For the Chickpeas
  • 2 cups canned chickpeas, rinsed and drained
  • 1/2 cup scallions (green onions), finely minced
  • 1/4 cup fresh basil leaves, finely minced
  • 2 tablespoons fresh flat leaf parsley, finely minced
  • freshly ground black pepper to taste
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, crushed and minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
For the Salad
  • 2 heads Romaine Lettuce
  • 3 small beets, peeled, cut into cubes and steamed
  • 1 ripe but firm avocado, cubed
  • 1 large cucumber, peeled, seeds removed and cubed
  • 1/2 small purple onion, sliced thin and cut in half
  • 1 cup cherry tomatoes, cut in half
  • 1 cup marinated garbanzo beans
  • 1/2 cup cooked quinoa
  • 2 - 3  tablespoons slivered almonds
  • 2 - 3 tablespoons sunflower seeds
For the Dressing:
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 heaping teaspoons Dijon mustard
  • 1-1/2 tablespoons honey
  • 1 large garlic clove, crushed and minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


For the Chickpeas
  1. Whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt and pepper in a small bowl and set aside.
  2. Combine the garbanzo beans, green onion, garlic, basil leaves, parsley leaves in a bowl.
  3. Pour the marinade over the garbanzo bean mixture and gently toss.
  4. Refrigerate for 30 minutes to marinate.
For the Salad
  1. Place chopped Romaine lettuce on serving platter ow bowl.
  2. Display the beets, marinated chickpeas, quinoa, avocado, tomatoes, cucumber and red onions over the lettuce.
  3. Combine all salad dressing ingredients in a bowl and whisk together.
  4. Pour desired amount of dressing over salad.
  5. Sprinkle salad with raw almond slices and sunflower seeds.

Leave a Comment