top of page

Greek Cobb Salad

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

Serves: 4

Prep time: 30 minutes


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)


  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.

Related Posts

See All


bottom of page