No-Cook Cobb Salad

Name: No-Cook Cobb Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American Italian
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

With both marinated chickpeas and shredded rotisserie chicken, this no-cook Cobb salad is a lot more substantial than your run-of-the-mill Cobb. Prosciutto or its smoked cousin, speck, stands in for bacon so you don't need to turn on the stove, but if it's not a Cobb without bacon for you, feel free to substitute. The whole-grain mustard and sherry vinegar dressing adds a nice brightness to offset the funky Gorgonzola cheese.

For more updated salad ideas, browse through some of my favorite Italian salads!

Prep Time

10 minutes

Ingredients

For the Chickpeas:

1 15-ounce can low-sodium chickpeas, drained and rinsed
1 tablespoon chopped dill
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt

For the Dressing:

2 teaspoons whole-grain mustard
1 tablespoon sherry vinegar
3 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt

For the Salad:

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

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.