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No-Cook Cobb Salad
Category
Salad
Prep Time
10 minutes
Ingredients
- 1 15-ounce can low-sodium chickpeas, drained and rinsed
- 1 tablespoon chopped dill
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- 2 teaspoons whole-grain mustard
- 1 tablespoon sherry vinegar
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- 1 large head romaine lettuce (cleaned and chopped into bite-sized pieces)
- ½ rotisserie chicken (meat cut from the bone and diced)
- 1 avocado (diced)
- 1 cup halved cherry tomatoes
- 5 thin slices speck or prosciutto (chopped)
- ¼ cup crumbled Gorgonzola dolce cheese
For the Chickpeas:
For the Dressing:
For the Salad:
Instructions
- In a small bowl, mix together the chickpeas, dill, olive oil, and salt. Let it sit at room temperature for 30 minutes, or refrigerate overnight.
- In a large bowl, whisk together the mustard, vinegar, olive oil, and salt.
- Add the lettuce to the bowl with the dressing and toss gently to coat. Divide the lettuce among 4 plates or bowls and top with the remaining ingredients, making separate rows of chicken, avocado, tomatoes, and marinated chickpeas. Place a few pieces of speck right in the middle and sprinkle the Gorgonzola over the top.
Nutrition
Nutrition
- per serving
- Calories
- 450
Amount/Serving
% Daily Value
- Carbs
- 7 grams
- Protein
- 25 grams
- Fat
- 37 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 84 milligrams
- Sodium
- 753 milligrams
- Fiber
- 4 grams
- Sugar
- 1 grams
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