Sunday, July 29, 2012

Chickpea Cobb Salad

Rarely is a salad fit to be a stand-alone dinner. This is the rare exception. The combination of good fat, like avocado, and protein, like eggs and chickpeas, make this a satisfying meal in and of itself. Add a little buttered take-n-bake baguette on the side and dive into a pint of chocolate and banana gelato at the end to make this salad really, well, a party.


Simplify this dish by using a bottled vinaigrette and a commercially-produced bacon substitute if you are short on time. Much of this can be done ahead, though. The eggs, tomato, Smoked Coconut Bacon, and the vinaigrette can all be made the day before; however, wait to slice the avocado and fry the chickpeas just before serving.


Chickpea Cobb Salad

1 head butter lettuce (cored, chopped, about 4 cups)
Mustard Vinaigrette (recipe follows)

3 hard-boiled eggs (diced)
1 1/2 cups diced tomato (about 2 medium)
Pan-Fried Chickpeas (recipe follows)
3/4 cup Smoked Coconut Bacon
1 ripe avocado (peeled and sliced)
2 ounces crumbled blue cheese
Maldon sea salt flakes and cracked black pepper (to taste)

olive oil (drizzle to taste; like Whole Foods 365 brand extra-virgin olive oil)


Simply toss the lettuce with the Mustard Vinaigrette and arrange in a flat layer in a large bowl or serving platter. Arrange the eggs, tomato, Pan-Fried Chickpeas, and Smoked Coconut Bacon in stripes on the bed of lettuce. Place the sliced avocado and blue cheese on top. Season to taste with salt and pepper. Drizzle the whole wonderful concoction with good olive oil.


Serves 2 hungry people as a main dish.


Mustard Vinaigrette


1 tablespoon grainy mustard (like Zatarain's)
2 tablespoon champagne vinegar
2 teaspoon vegetarian Worcestershire
1 teaspoon local honey
2 tablespoons olive oil

Maldon sea salt and cracked black pepper (to taste)


In a jar with a lid, combine the mustard, vinegar, Worcestershire, honey, and olive oil. Place the lid on the jar and shake until well combined. Add salt and pepper to taste.

Pan-Fried Chickpeas



1 can chickpeas (drained)
1/4 cup all-purpose flour (like Whole Foods 365 brand unbleached)
1/4 cup olive oil



In a medium bowl toss the chickpeas with the flour. In a medium pan over medium-high heat, heat the olive oil until it begins to smoke. Add the chickpeas in a single layer and allow them to cook undisturbed for 5 minutes. Toss them and continue to cook until golden brown. Drain on paper towels. Set aside until ready to use.

4 comments:

Eileen said...

I love dinner salads, and this looks like no exception! Also, coconut bacon?? ZOMG.

tender B. said...

Beautiful arrangement. Great idea to add the pan fried chickpeas and coconut bacon.

Hindy said...

this salad looks great! I want to try your coconut bacon recipe!

Anonymous said...

Just made this for lunch. Fast, delicious, filling yet refreshing - perfect for a sweltering California afternoon. Thanks!