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Photo Credit: Elizabeth Newman

No-Cook Cobb Salad

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!

No-Cook Cobb Salad



Prep Time

10 minutes




Giada De Laurentiis

Image of No-Cook Cobb Salad


    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


  1. 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.
  2. In a large bowl, whisk together the mustard, vinegar, olive oil, and salt.
  3. 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.



per serving
Amount/Serving % Daily Value
7 grams
25 grams
37 grams
Saturated Fat
8 grams
84 milligrams
753 milligrams
4 grams
1 grams
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