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  • kcsimos

chickpea 'cobb' salad

Prep: 5min | Cooking: 15min

Complexity: 1/5


ingredients:

(serves 2)

  • 1 small lettuce (ca. 2 cups)

  • 2 eggs, hardboiled and chopped

  • 8-10 cherry tomatoes, halved

  • 100g creamy goat cheese, crumbled

  • 1 can/jar chickpeas (ca.230g)

  • 1 tsp parsley pesto

  • 1/4 cup mixed nuts, chopped

  • Optional: 1/2 avocado, diced

Dressing:

  • 1 tsp mustard

  • 1 tsp runny honey

  • 3 tsp balsamic vinegar

  • 1/3 cup olive oil

  • 1/2 tsp salt, 1/8 tsp black pepper

method:

In a bowl add all the dressing ingredients one at a time and whisk until combined.

In another bowl, coat the chickpeas in the parsley pesto. Season to taste with a little more salt.

Assemble all salad components on each plate, drizzle dressing, and sprinkle nuts on top.






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