Vegetarian Chick-fil-A-Style Cobb Salad

Discover the ultimate *Vegetarian Chick-fil-A-Style Cobb Salad*, a vibrant and hearty twist on the classic fast-food favorite that’s perfect for meat-free dining! Crisp romaine lettuce forms the base of this protein-packed salad, topped with golden-baked chickpea nuggets that boast a crispy, seasoned breadcrumb coating infused with smoked paprika and garlic powder. Juicy cherry tomatoes, creamy avocado slices, sweet corn kernels, and shredded Monterey Jack cheese add layers of flavor and texture, while hard-boiled eggs provide an extra boost of protein. Finished with a drizzle of creamy ranch dressing, every bite is a delightful balance of fresh, crunchy, and savory goodness. Ready in about 35 minutes, this salad is ideal for a quick yet satisfying lunch or dinner that proves vegetarian eating can be indulgent and satisfying!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 15 oz Canned chickpeas
• 0.5 cup All-purpose flour
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 large Eggs
• 1 cup Breadcrumbs
• 4 tbsp Olive oil
• 6 cups Romaine lettuce
• 1 cup Cherry tomatoes
• 2 large Hard-boiled eggs
• 0.5 cup Shredded Monterey Jack cheese
• 1 large Avocado
• 0.5 cup Corn kernels
• 0.5 cup Ranch dressing

Directions

Step 1

Drain and rinse the canned chickpeas. Pat them dry with a clean kitchen towel.

Step 2

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 3

In a small bowl, combine all-purpose flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Step 4

In a separate bowl, beat the eggs.

Step 5

In a third bowl, place the breadcrumbs.

Step 6

Roll the chickpeas in the seasoned flour until coated, then dip them in the beaten eggs, and finally roll them in breadcrumbs until fully covered.

Step 7

Place the coated chickpeas onto the prepared baking sheet and drizzle with olive oil.

Step 8

Bake in the preheated oven for 15-20 minutes, turning once halfway through, until golden brown and crispy.

Step 9

While chickpeas are baking, chop the romaine lettuce and slice the cherry tomatoes in half. Arrange both in a large serving bowl.

Step 10

Slice the hard-boiled eggs and avocado, then add them to the salad bowl along with shredded Monterey Jack cheese and corn kernels.

Step 11

Once the chickpea nuggets are done baking, allow them to cool slightly before adding them to the salad.

Step 12

Toss the salad gently to mix all the ingredients.

Step 13

Serve with ranch dressing on the side or drizzled over the salad.

Nutrition Facts

Serving size	(1678.9g)

Amount per serving	% Daily Value*
Calories	2871.5

Total Fat 179.4g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 10.9g
Cholesterol 872.6mg	0%
Sodium 6984.9mg	0%
Total Carbohydrate 248.6g	0%
Dietary Fiber 42.6g	0%
Total Sugars 35.2g
Protein 93.9g	0%

Vitamin D 194IU	0%
Calcium 931.0mg	0%
Iron 20.9mg	0%
Potassium 3151.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 12.6%

Carbs: 33.3%