Chop Cobb Salad

Vegetarian
Health score
12%
Chop Cobb Salad
22 min.
5
438kcal

Suggestions


Are you ready to elevate your salad game with a delightful twist? Introducing the Chop Cobb Salad, a vibrant and hearty dish that’s perfect for any occasion! Packed with nutritious ingredients and bursting with flavor, this vegetarian spin on the classic Cobb salad is a fantastic choice for a light lunch, a satisfying side dish, or even a standout main course. With a beautiful medley of textures and tastes, it brings together the creaminess of blue cheese, the crunch of fresh vegetables, the protein of chickpeas, and the richness of hard-cooked eggs, all harmoniously combined.

This quick and easy recipe is ready in just 22 minutes, making it ideal for those busy days when you still want to whip up something delicious and wholesome. Whether you’re hosting a gathering or just looking for a nutritious meal for yourself, this salad is sure to impress. And with only 438 calories per serving, you can indulge guilt-free!

The best part? The Chop Cobb Salad is versatile and can be customized to suit your taste. Feel free to toss in your favorite veggies or swap the dressing to create a version that’s uniquely yours. So grab your bowl and get ready to enjoy a salad that not only nourishes but delights. Let’s dive into this scrumptious recipe that promises to be a feast for both the eyes and the palate!

Ingredients

  • cup bell pepper refrigerated green
  • servings pepper black freshly ground
  • 1.3 ounces cheese blue crumbled
  • 16 ounce garbanzo beans rinsed drained canned (garbanzo beans)
  • large hardboiled eggs 
  • ounces bread crumbs italian cut into 1/2-inch cubes
  • 0.5 cup onion refrigerated red
  • 0.5 cup ranch dressing light fresh (such as Naturally )
  • 12 ounce the salad mixed fresh american-style (such as Express)

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack

Directions

  1. Arrange bread cubes in a single layer on a large baking sheet; lightly coat bread cubes with cooking spray.
  2. Place baking sheet in oven while preheating to 35
  3. Bake bread cubes 12 minutes or until firm.
  4. Remove from oven, and cool on a wire rack 2 minutes.
  5. While bread cubes bake, cut eggs in half lengthwise; remove and reserve 3 yolks for another use. Chop remaining egg whites and yolks.
  6. Combine chopped egg, salad greens, and next 3 ingredients in a large bowl.
  7. Add bread cubes; toss gently. Divide salad evenly on each of 5 plates.
  8. Combine dressing and cheese in a small bowl.
  9. Drizzle evenly over each salad; toss well.
  10. Sprinkle with freshly ground black pepper.

Nutrition Facts

Calories438kcal
Protein14.29%
Fat57%
Carbs28.71%

Properties

Glycemic Index
31.67
Glycemic Load
4.09
Inflammation Score
-9
Nutrition Score
21.196087007937%

Flavonoids

Luteolin
0.19mg
Isorhamnetin
0.8mg
Kaempferol
0.11mg
Quercetin
3.32mg

Nutrients percent of daily need

Calories:438.39kcal
21.92%
Fat:28.03g
43.13%
Saturated Fat:9.25g
57.84%
Carbohydrates:31.77g
10.59%
Net Carbohydrates:26.06g
9.48%
Sugar:10.66g
11.85%
Cholesterol:198.27mg
66.09%
Sodium:718.89mg
31.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.82g
31.63%
Vitamin C:55.2mg
66.91%
Manganese:0.93mg
46.63%
Vitamin A:2045.79IU
40.92%
Vitamin B6:0.67mg
33.48%
Vitamin K:34.17µg
32.55%
Phosphorus:279.21mg
27.92%
Selenium:19.51µg
27.87%
Folate:104.52µg
26.13%
Vitamin B2:0.4mg
23.73%
Fiber:5.71g
22.83%
Iron:2.88mg
16.01%
Vitamin B5:1.49mg
14.86%
Potassium:481.67mg
13.76%
Magnesium:49.08mg
12.27%
Calcium:117.44mg
11.74%
Vitamin B12:0.69µg
11.43%
Zinc:1.68mg
11.19%
Vitamin E:1.54mg
10.28%
Copper:0.2mg
9.97%
Vitamin B3:1.94mg
9.72%
Vitamin B1:0.14mg
9.57%
Vitamin D:1.16µg
7.74%
Source:My Recipes