The west coast doesn't feel so far away when you sit down to enjoy this salad! This West Coast Cobb Salad is completely vegetarian and 100% satisfying and delicious!

West Coast Cobb Salad

  • Author: Sara Haas
  • Yield: 4 servings 1x


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:

  1. 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:

  1. 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:

  1. 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.