California Veggie and Bean Cobb Salad

AuthorFood Medic RecipesDifficultyBeginner
Yields4 Servings
Prep Time20 minsTotal Time20 mins
 5 oz Mixed salad greens
 1 avocado, peeled and sliced
 2 eggs, hard boiled, peeled, and quartered
 ¼ cup blue cheese, crumbled
 ¾ cup tomatoes, cut into wedges
 1 cup canned chickpeas, drained
 ½ cup red onion, peeled and diced
 ½ cup canned corn, drained
 Salad Dressing:
 ¼ cup lemon juice
 2 tsp honey or agave
 ¼ tbsp smoked paprika
 ½ tbsp dried dill
 1 tsp dijon mustard
 ¼ cup extra virgin olive oil
1

In a medium bowl combine the salad dressing ingredients and whisk until blended. Set aside or keep refrigerated until ready to serve.
Divide salad greens between plates and top with avocado, eggs, blue cheese, tomatoes, chickpeas, red onion, and corn. Drizzle with dressing before serving

Fit food

 

  This fun and festive recipe turns the classic Cobb into a California-inspired vegetarian salad. Instead of chicken, we sprinkle in some nutritionally-dense chickpeas. Instead of bacon, we boost the salad dressing with a little smoky paprika. Avocado, blue cheese, hard boiled eggs, tomatoes, red onion, and corn make up the rest of the tantalizing toppings.

Ingredients

 5 oz Mixed salad greens
 1 avocado, peeled and sliced
 2 eggs, hard boiled, peeled, and quartered
 ¼ cup blue cheese, crumbled
 ¾ cup tomatoes, cut into wedges
 1 cup canned chickpeas, drained
 ½ cup red onion, peeled and diced
 ½ cup canned corn, drained
 Salad Dressing:
 ¼ cup lemon juice
 2 tsp honey or agave
 ¼ tbsp smoked paprika
 ½ tbsp dried dill
 1 tsp dijon mustard
 ¼ cup extra virgin olive oil

Directions

1

In a medium bowl combine the salad dressing ingredients and whisk until blended. Set aside or keep refrigerated until ready to serve.
Divide salad greens between plates and top with avocado, eggs, blue cheese, tomatoes, chickpeas, red onion, and corn. Drizzle with dressing before serving

Fit food

California Veggie and Bean Cobb Salad