Greek Recipes
Greek Cobb Salad Recipe
Prep
20 minutes
Cook
40 minutes
Yield
6
🥗 Forget boring salads—this Greek cobb salad recipe is a total game-changer! Roasted chickpeas + crispy croutons + creamy feta come together in a vegetarian cobb salad that will become your new obsession!
Everyone loves classic Cobb salad. But what if you added Mediterranean flavors instead? This Greek cobb salad brings traditional Cobb salad ingredients together with Greek flavors. As a result, it’s fresh, hearty, and perfect for lunches. You’ll get roasted chickpeas, crispy croutons, and creamy feta cheese. So this vegetarian cobb salad works great for meal prep.
❤️ Why You’ll Love This Greek Cobb Salad
- Healthy: Roasted chickpeas provide plant-based protein and fiber.
- Vegetarian: This cobb salad works perfectly for meatless meals.
- Meal-Prep Ready: Make ahead for lunches throughout the week.
- Unique: Mediterranean flavors give a fresh twist on classic cobb.
🍲 Ingredients
Chickpeas – Chickpeas are plant-based protein powerhouses for vegetarian cobb salads. They’re high in fiber, calcium, and magnesium for lasting energy. Roasting them crispy adds satisfying crunch and texture. Because they’re nutrient-dense, you get more nutrition per bite.
Feta Cheese – Feta adds tangy, salty flavor that balances fresh greens. This Greek cobb staple provides calcium for strong bones and teeth. Additionally, it contains probiotics that support digestive health. So a little feta brings big nutritional benefits to salads.
👩🍳 How to Make Greek Cobb Salad
Prepare Ingredients:
Step 1: Preheat the oven to 400°F for roasting. This temperature creates crispy, golden chickpeas and croutons. Have all ingredients prepped and ready before starting. Drain and rinse the chickpeas thoroughly under cold water. Tear bread into 1-2 inch pieces for croutons.
Roast Chickpeas:
Step 2: Combine drained chickpeas with olive oil and seasonings. Add oregano, garlic powder, onion powder, red chili flakes, salt, and pepper. Include fresh lemon juice for brightness and acidity. Transfer to a baking dish and roast at 400°F. Bake for 20-25 minutes, stirring every 10 minutes. The chickpeas should turn golden and crispy. Set aside to cool completely before assembly.
Toast Croutons:
Step 3: Prepare a baking sheet with parchment paper first. Place bread pieces in a large bowl with olive oil. Toss until all bread is evenly coated with oil. Add a pinch of salt and sprinkle garlic powder. Transfer to the baking sheet in a single layer. Bake for 15 minutes until golden and lightly toasted. The croutons should still be somewhat soft inside.
Make Dressing:
Step 4: Combine all dressing ingredients in a blender or jar. Use red wine vinegar as the base for tanginess. Add oregano to echo the Greek flavors. Include lemon juice, garlic, and olive oil for balance. Blend or shake vigorously until smooth and fully combined. Adjust seasoning to taste with salt and pepper. Set the dressing aside until you’re ready to serve.
Assemble Salad:
Step 5: Prepare the cherry tomatoes, shallot, feta, olives, and lettuce. Add all components to a large bowl together. Pour the Greek vinaigrette over the salad. Mix gently until thoroughly combined with dressing. Add the roasted chickpeas and toasted croutons. Mix briefly so croutons stay crispy and don’t soften. For meal prep, keep dressing separate until serving time.
Serve:
Step 6: Garnish the salad with fresh oregano sprigs. Divide into bowls or serve family-style from one platter. Enjoy immediately while the croutons are still crispy. This Greek cobb salad tastes best served fresh and cold.
🪄 Tips and Tricks
- Seasoning: Adjust oregano to your taste for Greek flavor intensity. Start with less and add more gradually if needed.
- Texture: Assemble the salad just before serving to keep the croutons crispy. Soggy croutons lose their satisfying crunch and appeal.
- Flavor: Taste the Greek vinaigrette before serving and adjust salt. A little extra oregano brightens the whole dish beautifully.
- Creativity: Add cucumber, red onion, or green peppers for variation. Don’t be shy about personalizing this vegetarian cobb salad.
🗒 Substitutions
- Cheese: Replace feta with vegan feta for dairy-free diets. Blue cheese creates a richer, creamier flavor profile. Either option works beautifully in this Greek cobb salad.
- Protein: Add crumbled tofu for extra plant-based protein options. Chickpeas provide 15 grams of protein per cooked cup. You can also include cooked white beans alternatively.
- Greens: Use romaine, spinach, or mixed greens instead. Each option creates a different texture and flavor. Experiment to find your favorite vegetarian cobb base.
- Dressing: Try a lemon vinaigrette instead of red wine version. Balsamic vinegar creates deeper, more complex flavor profiles. You can also use a simple olive oil and oregano.
🍽️ Best served with
👝 How to Store Leftovers
Store the undressed salad in an airtight container. Keep it refrigerated for 4-6 days. Then store the Greek vinaigrette separately in a jar. Pour dressing over just before eating for the best texture. This keeps the croutons crispy and prevents them from becoming soggy. Additionally, keep chickpeas in a separate container from lettuce.
For meal prep, use glass jars with compartments. Layer lettuce on the bottom, then chickpeas and toppings. Add the croutons to a separate compartment to prevent them from soaking. The salad stays fresh for up to 5 days. Shake well in the morning and pour into a bowl. Enjoy your Greek cobb salad throughout the week!
🤔 Common Questions
Classic Cobb uses bacon and blue cheese, but this version features roasted chickpeas and feta. The Greek vinaigrette replaces traditional ranch or blue cheese dressing. So you get Mediterranean flavors with the iconic striped presentation.
Combine red wine vinegar, olive oil, lemon juice, oregano, and garlic. Shake vigorously in a jar until emulsified and smooth. Adjust salt and pepper to taste before serving.
Roasted chickpeas provide about 15 grams of protein per cup. Crumbled tofu or tempeh adds additional plant-based protein options. You can combine both for extra heartiness and nutrition.
Yes, keep the greens, chickpeas, and croutons completely separate. Add dressing only when ready to eat. Layer in compartmentalized containers so components don’t mix prematurely.
eta provides authentic Greek flavor with tangy saltiness. Blue cheese creates richer, creamier results if preferred. Vegan feta alternatives offer dairy-free options maintaining similar taste profiles.
Crisp greens like romaine or mixed varieties work beautifully. Homemade croutons stay crunchier than store-bought alternatives when fresh. Keep them separate from dressing to maintain crispness throughout eating.
Freshly roasted chickpeas remain crispy for about 2-3 days. Store them in an airtight container after cooling completely. They soften slightly over time but maintain good texture.
Greek Cobb Salad Recipe
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Video
Ingredients
For the Roasted Chickpeas:
- 1- 398 ml can chickpeas
- 1 ½ tbsp Greek olive oil
- 1 tbsp oregano
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp red chili flakes
- 2 – 3 tbsp lemon juice
- 1 tsp salt
- ½ tsp cracked black pepper
- For the Dressing
- ½ medium shallot
- ½ cup Greek olive oil
- 2 garlic cloves
- 1 lemon juiced
- 1 demi baguette or small loaf of bread
- ½ head green leaf lettuce
- ½ medium shallot diced
- 2 cups cherry tomatoes halved
- 1 cup vegan feta cheese
- 1 cup olives
- Fresh oregano
Instructions
Preheat the oven to 400F.
- Drain + rinse the chickpeas, and transfer to a small bowl. Add the olive oil, oregano, garlic powder, onion powder, red chili flakes, salt, cracked pepper, and lemon juice. Stir until combined, adjust seasoning to taste. Transfer the chickpeas to a small cast-iron skillet or parchment-lined baking dish and bake for 20-25 minutes, stirring every 10 minutes to avoid burning. You want the chickpeas to be golden. Once cooked, set aside to cool.
- To prepare the toasted croutons, prepare a baking sheet with parchment paper and set it aside. Roughly cut or rip the bread into 1 – 2-inch size pieces and add to a large bowl. Cover with enough olive oil to comfortably coat the bread. Add a pinch of salt + sprinkle garlic powder. Transfer to the prepared baking sheet and bake for 15 minutes, until golden + lightly toasted, but still soft.
- To prepare the salad dressing, add all of the ingredients to a blender or jar. Blend or shake until smooth. Set aside.
- Prepare the cherry tomatoes, shallot, feta, olives, and green leaf lettuce, and add to a large bowl. Add the dressing, and mix until thoroughly combined. Add the chickpeas and toasted croutons, mixing briefly.
- Garnish with fresh oregano. Enjoy!!
Another 5 star! I think this will be on heavy rotation this summer! Light and refreshing but so filling. Added the whole minced shallot to the dressing so it marinates a little, not a raw onion texture person, and this makes it perfect!
Thank you so much Caitlin!!!!
This has become my #1 salad. It’s so flavourful and delicious. It is great for a dinner party; our friends loved it 🙂 🙂
This has become my FAV salad. It’s so flavourful and delicious. It is great for a dinner party; our friends loved it 🙂 🙂