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Greek Cobb Salad

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


Serves: 4

Prep time: 30 minutes



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

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.



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