The bulk of time spent on this Greek Cobb salad recipe is in the chopping. Besides that, it's super simple to put together. Use an extra large platter or bowl to layer the ingredients in rows for a traditional Cobb salad presentation.
Ingredients
For the Marinated Chickpeas
- 1 15 ounce can of garbanzo beans
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 small clove garlic pressed or minced
- 1 teaspoon dry mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt and freshly ground black pepper
For the Greek Salad
- 3 small heads romaine lettuce chopped
- 3 hard boiled eggs peeled and chopped
- 3 plum tomatoes chopped
- 2 cups cooked chicken breast chopped
- 2 avocados chopped
- 1 cucumber chopped
- 1 cup marinated artichoke hearts chopped
- 1 cup feta cheese
- 1/2 cup sliced roasted red bell pepper
- 1/2 cup sliced kalamata olives
- 1/2 cup chopped curly parsley
- 1/4 cup sliced red onion
- 1/2 cup Greek salad dressing
Instructions
For the Marinated Chickpeas
- Combine the olive oil, red wine vinegar, garlic, dry mustard, thyme, oregano and salt and pepper in a small bowl or jar and whisk or shake the dressing well. Place the drained chickpeas in a bowl and pour 1-2 tablespoons of the dressing on the chickpeas to marinate for 30 minutes.
To Assemble the Salad
- In a large bowl or on a large platter, layer the lettuce with the marinated chickpeas, hard boiled eggs, tomatoes, chicken breast, avocado, cucumber, artichoke hearts, feta cheese, roasted red bell pepper, olives, parsley and red onion. Drizzle or toss with the Greek salad dressing. Serve with sliced pita bread on the side.
This article adapted from this site
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