Unlike traditional Cobb salads that contain bacon and chicken, this version is completely meat-free and just as flavorful and satisfying. You’ll love the fresh corn cut right off the cob, the creamy and pungent blue cheese and the zesty French-style vinaigrette. This salad is a meal in itself or pair it with a piece of fish or veggie patty for a heartier meal.
- 4 Servings
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Calories: 329
- 1 head of Romaine lettuce
- 1 cup cherry tomatoes, halved lengthwise
- 2 Persian cucumbers, chopped
- 1/2 red onion, diced
- 2 ears corn, sliced off the cob
- 1 can chickpeas, drained and rinsed
- 2 eggs, hard-boiled
- 2 ounces blue cheese crumbles
- 1 avocado, peeled and sliced
- 1 tbsp chives, chopped
- 1/4 cup red wine vinegar
- 2 tbsp extra virgin olive oil
- 1/2 tbsp Italian seasoning
- 1 tbsp Dijon mustard
- 1 tbsp garlic paste or minced garlic
Fill a large pot 3/4 full with water and place on the stove over medium-high to high heat. Once water is boiling, add the ears of corn to the water, turn down the heat to avoid water boiling over and cook for about 6-8 minutes. Once corn is done, allow to cool. Once corn is cool, use a knife to cut corn off the cob.
Meanwhile, add a medium size pot to the stove, add enough water to cover eggs, place eggs gently in pot and bring water to boil. Once water is rapidly boiling, turn off heat, cover pot and allow eggs to cook for 10-12 minutes. Remove eggs from water and place in a bowl of ice water to cool. Once eggs are cool, peel shell and slice in half lengthwise.
To make dressing, add vinegar, mustard, garlic and Italian seasoning to a small bowl. Slowly pour in olive oil while stirring with a whisking motion. Season with salt and black pepper to taste.
In a large salad bowl, add lettuce, cucumber, cherry tomatoes, red onion, corn, garbanzo beans, egg, blue cheese and avocado.
Add dressing to salad and garnish with chopped fresh chives.