Greek Cobb Salad

Like a little something extra in your traditional Greek salad - try this Cobb combo.

Serves: 4

Prep time: 30 minutes

Print Recipe

JUMP TO RECIPE

Ingredients

Marinated chickpeas

1/4 can garbanzo beans

1/4 cup olive oil

1/4 cup red wine vinegar

1 tablespoon minced garlic

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper

For the Greek Salad

3 heads Romaine lettuce, chopped

4 hard-boiled eggs, peeled and chopped

3 plum tomatoes, chopped

2 cups cooked chicken breast or pulled from a roasted chicken

2 avocados, chopped

1 cucumber, chopped

1 cup marinated artichoke hearts, chopped

1 cup feta cheese crumbles

1 cup pitted kalamata olives

1/2 cup Primal Kitchen Greek Vinaigrette dressing

Sliced pita bread to serve (optional)

Directions

1. Combine the olive oil, red wine vinegar, garlic, thyme, oregano, salt & pepper, and place the drained chickpeas into the mix. Marinate overnight or for 30 minutes.

2. In a large bowl or platter layer the lettuce with the marinated chickpeas, hard-boiled eggs, tomatoes, chicken avocados, cucumber, artichoke hearts, feta cheese, and olives.

3. Drizzle or toss with the Greek dressing.

4. Serve with toasted pita points on the side.