A vegetarian twist on the classic Cobb Salad, featuring Lemon Pepper Chickpeas, Feta Cheese, Avocado, Tomatoes, and Trader Joes Cruciferous Crunch.
Course Appetizer, Dinner, lunch, Salad, Side Dish
Cuisine American
Keyword brunch, budget-meals, easy recipes, plant based
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Ingredients
Lemon Pepper ChickPeas
1lbChickpeasboiled, drained and dried
3tbspOlive Oil
1tbspSalt
1tbspBlack Pepperseasoned to your liking
1tbspPaprikaseasoned to your liking
2tbspLemon Pepper Seasoningseasoned to your liking
2tbspNo Salt Seasoningseasoned to your liking
1tbspRed Pepper flakesseasoned to your liking
1tbspOnion Saltseasoned to your liking
1Lemonjuiced
Vegetarian Cobb Salad
1cupLemon Pepper Chickpeas
1cupTomatoes(halved)
1Avocado(pitted and sliced)
3tbspFeta Cheese
2 cupsTrader Joe's Cruciferous Crunch (Or your favorite mixed greens)
1tspTrader Joe's Everything but the Bagel Seasoning(optional)
1/4cupYour favorite Vinaigrette Dressing
Instructions
Lemon Pepper Chickpea
Preheat the oven for 350 degrees
Drain the chickpeas and pat dry with a paper towel. Lay the chickpeas on a parchment lined sheet pan.
Season the chickpeas with the salt, paprika, lemon pepper seasoning, no salt seasoning, Onion salt, black pepper and red pepper flakes to your liking.
Add olive oil to the seasoned chickpeas and make sure to evenly coat each chickpea. Spread the chickpeas out on the pan and bake for 20 - 30 minutes.
Let cool before adding to the salad.
Vegetarian Cobb Salad
Wash the tomatoes and pat dry with a paper towel.
Cut the tomatoes in halves and carefully remove the pit of the avocado and slice the avocado.
In a large bowl, add 2 cups of TraderJoe's Cruciferous Crunch blend. Top with the Lemon Pepper Chickpeas, tomatoes, cheese, and avocado. Sprinkle Trader Joes' Everything but the Bagel Seasoning over the Avocado.
Add your favorite vinaigrette on the side and serve.