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Roasted Chickpea & Quinoa Cobb Salad

Servings 4
Author Emily @ Zen & Spice

Ingredients

Salad Ingredients

  • 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

Dressing Ingredients

  • 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

Instructions

  1. 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.
  2. Toss the chickpeas with the olive oil, garlic salt and dried basil. Roast at 400 degrees for 30 minutes, until crispy.
  3. Combine all the salad ingredients and whisk well.
  4. To assemble: in large bowls, combine the lettuce, avocados, eggs, tomatoes, goat cheese, quinoa and chickpeas. Drizzle with dressing.