17 days until Spring.
Let’s visualize together: 70 degree weather, sunshine, blue skies, long walks at the park (with Link!). Avocados, lemonade, fresh salads.
After last week’s crappy icy weather, I. am. ready. It snowed three times here in Dallas last week, and when I say “snow”, I mean half an inch of icy snow stuff. I think I’d much prefer a couple inches of nice, fluffy snow versus ice slush!
I tend to eat much healthier during the Spring– probably a combination of the warmer weather, being able to be outside and more active. I made this salad a couple weeks ago when I was in the mood for something light and fresh in the middle of this icy winter coldness.
My local Sprouts has really great produce selection, where I was able to buy all the goodies for this salad. Does anyone else shop at multiple stores when they do their weekly shopping? I usually go to Sprouts for my produce/bulk items and then to Wal-mart or Target for the rest of the stuff I need. Even in the winter, Sprouts always has a great looking produce. On this particular shopping day, their avocados and vine tomatoes looked so awesome I picked up a bunch!
Traditional Cobb salads will typically have some type of meat– diced ham, chicken or turkey. I wanted to save some money and make this salad meatless with roasted chickpeas and fluffy quinoa, both of which I already had on hand in my pantry. When looking for ways to make cuts for a food budget, always look through your pantry for unusual substitutions with things you may already have a ton of!
The dressing is a quick dressing made with white-wine vinegar, olive oil, honey, salt and pepper. You can whisk it together in under a minute and you probably already have all five ingredients already. So easy!
The great thing about Cobb salads are that they’re very customizable. You can pretty much switch up any of the ingredients for what you’re in the mood for or what you have on hand.
Here’s the recipe for Roasted Chickpea & Quinoa Cobb Salad:
- 4 cups romaine lettuce, chopped
- 2 ripe avocados, diced
- 4 hard-boiled eggs, peeled and diced
- 2 vine-ripe tomatoes, chopped
- 1 cup goat cheese, crumbled
- 1 cup quinoa
- 2 cups vegetable. Stock
- 1 14.5 oz can low-sodium chickpeas, rinsed
- 1 tsp olive oil
- 1/2 tsp garlic salt
- 1/2 dried basil
- 1/4 cup white-wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- Kosher or sea salt to taste
- 1/8 teaspoon black pepper
- Rinse the quinoa and combine in a pot with the chicken stock. Bring to a boil, then reduce to low for 15 minutes. Fluff with a fork.
- Toss the chickpeas with the olive oil, garlic salt and dried basil. Roast at 400 degrees for 30 minutes, until crispy.
- Combine all the salad ingredients and whisk well.
- To assemble: in large bowls, combine the lettuce, avocados, eggs, tomatoes, goat cheese, quinoa and chickpeas. Drizzle with dressing.