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. 

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

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. 

How to make this cobb salad recipe: 

1. Preheat the oven to 400F.

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.

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.

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.

Other recipes you’ll love: 

• Shaved Brussel Sprout Salad
• Israeli Fattoush Salad
• Jackfruit BBQ Burger
• Grilled Vegetable Wrap
• Zucchini Lasagna Recipe

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Greek Cobb Salad Recipe

5 from 3 votes

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.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Vegan Appetizers, Vegan Meals

Cuisine Vegan, Mediterranean-Inspired, Vegetarian

Servings 6

Calories 282 kcal

Ingredients

  

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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!!

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: 6 | Calories: 282kcal | Carbohydrates: 20.3g | Protein: 8.5g | Fat: 20.1g | Saturated Fat: 5.8g | Polyunsaturated Fat: 2.2g | Trans Fat: 0.1g | Cholesterol: 22.3mg | Sodium: 883mg | Fiber: 4.2g | Sugar: 2.8g

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