Salads · 25 min
Vegetarian Cobb Salad with Chickpeas
- 25 min
- 2–6 servings
- 659 kcal / serving
This vegetarian Cobb-style salad pairs creamy avocado with chickpeas, crisp lettuce, tomatoes, and soft eggs in a tangy honey-Dijon dressing. It's a quick weeknight bowl that comes together from pantry staples.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 3eggs
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½ pintgrape tomatoes
- ½ headromaine lettuce
- avocados
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, red wine vinegar, salt
Cookware
can opener · chef's knife · colander · cutting board · measuring spoons · mixing bowls · small saucepan · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ pintgrape tomatoes
- ½ headromaine lettuce
- avocados
Dairy, eggs & chilled
- 3eggs
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| eggs | 3 | 6 | 9 |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| romaine lettuce | ½ head | 1 head | 1 ½ heads |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Put the eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat.
- While the water heats, wash and dry the lettuce, tomatoes, and avocado.
- Trim the root end of the lettuce, discard blemished leaves, then halve lengthwise and chop into 1-inch pieces in a medium bowl.
- When the water boils, remove the pan from heat, cover the eggs, and let them sit for 6 minutes. Drain and rinse under cold water for 1–2 minutes.
- Halve the tomatoes and place them in a small bowl.
- Halve the avocado lengthwise, twist to separate, remove the pit, and dice the flesh; transfer to a small bowl.
- Drain and rinse the chickpeas; set aside in the colander.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
- Peel and roughly chop the eggs.
- To assemble, spread the lettuce on a plate, top with tomatoes, avocado, chickpeas, and eggs, then drizzle with the dressing.
Two tips
- Prep ahead: hard-cook the eggs in advance and refrigerate until ready to use.
- Serving idea: serve with crackers or tuck the salad into lettuce leaves for individual portions.
Nutrition per serving
- Calories
- 659 kcal
- Protein
- 22 g
- Carbs
- 47 g
- Fat
- 45 g
- Fiber
- 19 g
- Sodium
- 387 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.