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    Home > Salads

    Cobb Salad with Smoky Chickpeas

    Published: May 27, 2016 · Modified: Jun 15, 2018 by Nicky Corbishley

    Go to Recipe Print Recipe

    A colourful chopped cobb salad with smoky chickpeas and goat's cheese dressing!

    A colourful chopped cob salad with smoky chickpeas and goat's cheese dressing!

    Give me a hearty salad over a limp-looking lettuce and tomato concoction any day!

    This salad is certainly filling enough to serve as a main meal. We're talking:

    • Nutty red rice (replace with wild or brown rice if you prefer)
    • Smoky paprika fried chickpeas
    • Hard boiled eggs
    • Chunks of perfectly ripe avocado
    • A creamy goats cheese dressing

    Plus tonnes of other goodies to give you that rainbow of veg (and fruit!) that makes you feel, well, healthy!

    A colourful chopped cob salad with smoky chickpeas and goat's cheese dressing!

    I'm totally into my salads now that the weather's warming up.

    Since reaching my weight loss goal (I've lost a stone over the past couple of months), I've been working really hard to make sure healthier eating and getting plenty of exercise becomes a routine. For me this involves:

    • Exercising at least 4 times a week (usually a mix of jogging and HIIT, with some occasional weights or yoga thrown in)
    • Eating a healthy, filling breakfast and lunch (usually weetabix/granola with berries or a smoothie for breakfast and a salad with meat/fish, couscous and hummus for lunch)
    • Having one or two snacks during the daytime (nuts, a protein bar or a few chunks of chocolate)
    • A tasty homemade dinner - whatever I like, so long as it has some veggies and I don't go back for second helpings!
    • A 14-hour fast every day. That might sound a little strange, but really all it means is that I don't snack after dinner. If I finish dinner at 7pm, I don't eat until 9am the next day. it was difficult for the first couple of weeks, but I'm pretty used to it now. It's something I learned from Alexa Schirm's podcast Simple Roots Radio (episode 6 - The Science of Intermittent Fasting). The fast gives my body time to digest food, stops me overeating, and means my body isn't going through that rollercoaster of releasing insulin constantly - which can have an impact on fat burning (I'm certainly not a doctor or nutritionist, so check out Alexa's podcast if you want more info).
    • A couple of cheat meals at the weekend (meals out or a couple of glasses of wine and a dessert)

    I feel like this is flexible enough so that I can enjoy life without feeling restricted all the time. Hopefully that means I won't throw it all in and go back to lazing on the sofa with large bars of chocolate or homemade cakes several times a week!

    This salad is one of those healthy-but-filling meals I can enjoy for lunch or dinner without feeling like I'm on a diet.

    My Cobb salad first appeared in Superfood Magazine

    The Cobb Salad with Smoky Chickpeas Recipe:

    Cobb Salad with Smoky Chickpeas

    By: Nicky Corbishley
    A colourful chopped cob salad with smoky chickpeas and goat's cheese dressing!
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 30 minutes mins
    Total Time 55 minutes mins
    Course Lunch
    Cuisine American
    Servings 2 Servings
    Calories 867 kcal

    Ingredients
     

    • 100 g (½ cup) red carmargue rice - (use regular wild rice if you prefer)
    • 1 tbsp olive oil
    • 200 g (½ tin) cooked chickpeas, rinsed and drained
    • 1 tsp smoked paprika
    • ½ tsp cumin
    • pinch of salt and pepper
    • 1 head of romaine lettuce - chopped
    • 1 Granny Smith apple - cored and sliced
    • 10 red seedless grapes
    • ¼ red bell pepper - deseeded and chopped
    • ¼ green bell pepper - deseeded and chopped
    • ¼ yellow bell pepper - deseeded and chopped
    • 8 cherry tomatoes - quartered
    • ¼ cucumber - chopped
    • ¼ small red onion - peeled and chopped finely
    • ½ ripe avocado - de-stoned and chopped
    • 2 hard boiled eggs - shelled and sliced

    Goat Cheese Dressing:

    • 1 tsp white wine vinegar
    • 2 tbsp Greek yogurt
    • 100 g (½ cup minus 1 tbsp) soft goat cheese - (you may need to check the brand if you want to ensure it's vegetarian)
    • 1 tsp honey
    • 2 tbsp extra virgin olive oil
    • pinch of salt and pepper
    • 2 tbsp cold water - optional

    INSTRUCTIONS
     

    • Cook the rice in boiling water for 30 minutes until tender. Drain and put to one side.
      100 g (½ cup) red carmargue rice
    • Heat the oil in a small frying pan on a medium heat. When hot add the drained chickpeas and cook for 5-6 minutes – tossing every couple of minutes – until the chickpeas start to brown. Sprinkle on the smoked paprika, cumin, salt and pepper, toss together and cook for a further minute, then remove from the heat.
      1 tbsp olive oil, 200 g (½ tin) cooked chickpeas, rinsed and drained, 1 tsp smoked paprika, ½ tsp cumin, pinch of salt and pepper
    • Cover the bottom of a large serving bowl with the sliced romaine lettuce. Starting from the middle, spoon a line of chickpeas from one side of the bowl to the other. Place the apples, grapes, peppers, tomatoes, cucumber, red onion, avocado, sliced egg and cooked rice in strips on either side of the chickpeas.
      1 head of romaine lettuce, 1 Granny Smith apple, 10 red seedless grapes, ¼ red bell pepper, ¼ green bell pepper, ¼ yellow bell pepper, 8 cherry tomatoes, ¼ cucumber, ¼ small red onion, ½ ripe avocado, 2 hard boiled eggs
    • To make the dressing, place the vinegar, Greek yogurt and goat cheese in a bowl and whisk together using a balloon whisk. Add in the honey and olive oil and whisk again until smooth. Season to taste. If you would like the dressing to be thinner, add in the cold water and whisk again before serving with the salad.
      1 tsp white wine vinegar, 2 tbsp Greek yogurt, 100 g (½ cup minus 1 tbsp) soft goat cheese, 1 tsp honey, 2 tbsp extra virgin olive oil, pinch of salt and pepper, 2 tbsp cold water

    ✎ Notes

    Nutritional Information is per serving.

    Nutrition

    Calories: 867kcalCarbohydrates: 84gProtein: 32gFat: 47gSaturated Fat: 13gCholesterol: 210mgSodium: 552mgPotassium: 1196mgFiber: 15gSugar: 23gVitamin A: 3520IUVitamin C: 86.5mgCalcium: 181mgIron: 5.3mg
    Keywords salad
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!
    A colourful chopped cob salad with smoky chickpeas and goat's cheese dressing!

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Christine says

      June 17, 2018 at 6:39 pm

      5 stars
      Such a gorgeous interesting cobb salad, love the nutty smoky chickpeas ( my new favourite ingredient).

      Reply
    2. Charlie says

      May 28, 2016 at 3:22 pm

      Looks great! A must keep recipe.

      I will pass on the dressing, (sorry).

      I'm not really into creamy, find they smother the flavour.

      I will go with a nice citrus one, or none at all.

      Reply
      • Nicky Corbishley says

        June 14, 2016 at 8:25 pm

        Thanks Charlie, a citrus dressing sounds lovely.

        Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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