Greek Cobb Salad Recipe - FoodByMaria Recipes

Vegan Appetizers

Greek Cobb Salad Recipe

Last Updated:

Prep

20 minutes

Cook

40 minutes

Yield

6

Everyone has probably heard of cobb salad before, but have you heard of a Greek cobb salad recipe? This recipe takes a traditional cobb salad which usually combined chopped greens, tomatoes, bacon, chicken, eggs. avocado and blue cheese with a vinaigrette dressing and put a Greek spin on it. 

Cobb Salad Recipe in large serving bowl

Why you’ll love this cobb salad recipe: 

  • Unique: I’ve put a unique spin on a classic salad recipe that you already love 
  • Easy: Prep time for this is only 20 minutes and you’ll have it ready in an hour 
  • Healthy: This is a great, healthy recipe to make for lunches or dinners for the week

Ingredients for cobb salad on a counter

Ingredient Notes: 

Chickpeas: Chickpeas are added into my version of this cobb salad recipe to add in protein without meat that you’d find in the traditional recipe. Chickpeas are high in fiber, calcium, magnesium, and more.

Spices: Of course, the spices give this recipe a unique Greek spin. Oregano is a popular spice used in Greek salads and is a key spice for this version of a cobb salad, alongside garlic and onion powder.

Feta: I’ve swapped blue cheese for feta cheese in this recipe because of course, all Greek’s love their feta! It adds a nice saltiness to this salad. 

Close up of cobb salad recipe

How to make this cobb salad recipe: 

1. Preheat the oven to 400F.

Seasoning being added to chickpeas in a pot

2. 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.

Crutons for cobb salad on a baking sheet

3. 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.

4. To prepare the salad dressing, add all of the ingredients to a blender or jar. Blend or shake until smooth. Set aside.

Raw ingredients for cobb salad in a bowl on a cutting board

5. 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.

6. Garnish with fresh oregano. Enjoy!!

Expert Tips & FAQ: 

Feta: Replace the vegan feta cheese with your favorite feta if you’re not vegan.

Get Creative: Personalize your Greek salad with red onion, cucumber, or green peppers. Don’t be shy of seasonings and add to the chickpeas or toasted bread.

Storage: Undressed salad can be kept in the fridge in an airtight container for 4 – 6 days.

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Greek Cobb Salad Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Vegan Meals, Vegan Appetizers
  • Method: Bake
  • Cuisine: Mediterranean Inspired, Vegan, Vegetarian
  • Diet: Vegan

Description

This Greek cobb salad recipe is a great spin on a traditional cobb salad with the addition of feta, olives, and other Greek go-to’s.


Ingredients

Scale

For the Roasted Chickpeas:

1398ml 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

23 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!!

YouTube video

Notes

Replace the vegan feta cheese with your favorite feta if you’re not vegan.

Personalize your Greek salad with red onion, cucumber, or green peppers.

Don’t be shy of seasonings and add to the chickpeas or toasted bread.

Undressed salad can be kept in the fridge in an airtight container for 4 – 6 days.


Nutrition

  • Serving Size: 6
  • Calories: 282
  • Sugar: 2.8g
  • Sodium: 883mg
  • Fat: 20.1g
  • Saturated Fat: 5.8g
  • Unsaturated Fat: 2.2g
  • Trans Fat: 0.1g
  • Carbohydrates: 20.3g
  • Fiber: 4.2g
  • Protein: 8.5g
  • Cholesterol: 22.3mg

Keywords: best, healthy, green, chop

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