Greek Cobb Salad Recipe
Serves 6
20 mins prep
40 mins cook
60 mins total
This Greek cobb salad recipe is a great spin on a traditional cobb salad with the addition of feta, olives, and other Greek go-to's.
For the Roasted Chickpeas:
Preheat the oven to 400F.
Drain + rinse the chickpeas, and transfer to a small bowl. Add the olive oil, oregano, garlic powder, onion powder, red chili flakes, salt, cracked pepper, and lemon juice. Stir until combined, adjust seasoning to taste. Transfer the chickpeas to a small cast-iron skillet or parchment-lined baking dish and bake for 20-25 minutes, stirring every 10 minutes to avoid burning. You want the chickpeas to be golden. Once cooked, set aside to cool.
To prepare the toasted croutons, prepare a baking sheet with parchment paper and set it aside. Roughly cut or rip the bread into 1 – 2-inch size pieces and add to a large bowl. Cover with enough olive oil to comfortably coat the bread. Add a pinch of salt + sprinkle garlic powder. Transfer to the prepared baking sheet and bake for 15 minutes, until golden + lightly toasted, but still soft.
To prepare the salad dressing, add all of the ingredients to a blender or jar. Blend or shake until smooth. Set aside.
Prepare the cherry tomatoes, shallot, feta, olives, and green leaf lettuce, and add to a large bowl. Add the dressing, and mix until thoroughly combined. Add the chickpeas and toasted croutons, mixing briefly.
Garnish with fresh oregano. Enjoy!!
