West Coast Cobb Salad
You guys, it’s almost laughable how long it takes me to come up with names for my recipes. And mind you, it involves ZERO research. Yeah, pathetic. I don’t look up SEO or anything. I just go with old-school brainstorming. Saying stuff out loud until I like it. Hilarious. And I think this name works for this salad. West Coast Cobb Salad. Rolls off the tongue, right? 🙂 But it truly was inspired by love of the good old Pacific Northwest. Read on for more details!
I Got Engaged!
Well, I did, but a long time ago! 🙂 And it just so happens that I got engaged while on vacation in Seattle. So maybe that began my love affair of the Pacific Northwest. Because after that we went to Portland, Oregon and part of my heart has stayed there ever since. There’s just something magical about the people, the stories, the nature, the food, the wine and great beer that’s out there. I am my happiest in Portland.
Bringing the PN to Chicago!
I’ve tried to convince Mr. CookinRD to move to Portland, but the man cannot be swayed. He’s about as in love with Chicago as he’s in love with me! 🙂 Don’t get me wrong, Chicago is awesome, but for different reasons. So, if I can’t live in Portland, I’m going to at least EAT like someone from Portland…well, kind of!
West Coast Cobb Salad
This West Coast Cobb Salad is a tribute to my fav coast. It’s got avocado, it’s got almonds and it’s go crispy chickpeas. And man, it’s totally satisfying! Which you know, is a big deal to me when it comes to salad. So make this salad, pretend you’re at a cool west-coast restaurant and enjoy!Print
The west coast doesn’t feel so far away when you sit down to enjoy this salad! Completely vegetarian and 100% satisfying and delicious!
For the chickpeas:
- 1 (15 1/2 ounce) can chickpeas, drained, rinsed and patted dry
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
For the dressing:
- 1/4 cup plain Greek yogurt
- 1/4 cup olive oil mayonnaise
- 2 tablespoons fresh lemon juice
- 1/4 cup flat-leaf parsley
- 1/4 cup chives
- 1 garlic clove
- salt and pepper, to taste
For the salad:
- 1/4 teaspoon freshly cracked black pepper
- 8 cups mixed baby lettuce (I like baby spinach and arugula)
- 1 (14 ounce) can artichoke hearts, drained and rinsed
- 1 small cucumber, sliced
- 1 pint cherry tomatoes, halved, if desired
- 1/2 cup toasted, lightly salted almonds
- 8 hard-boiled eggs, sliced in half
To cook the chickpeas:
- Preheat the oven to 400’F and line a baking sheet with foil. Spray foil with non-stick cooking spray. Toss the chickpeas with the oil, salt and pepper and roast for 15-20 minutes, stirring once halfway through cooking time.
To make the dressing:
- Place all of the ingredients in a small food processor and blend until smooth. Alternatively, if you don’t have a food processor, finely chop the herbs and mince the garlic, then mix with yogurt, mayo, lemon juice, salt and pepper.
To make the salad:
- Place all of the ingredients, except the eggs, in a large serving bowl. Add the salad dressing and toss to combine. Portion salad into bowls and top with eggs and crispy chickpeas.