Chop Cobb Salad

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

Suggestions


Are you ready to elevate your salad game? Introducing the Chop Cobb Salad, a delightful vegetarian dish that’s not only bursting with flavor but also packed with nutrients. Perfect for a light lunch, a satisfying side dish, or even a main course, this salad is a versatile addition to any meal. With a preparation time of just 22 minutes, you can whip up this colorful and hearty salad in no time!

This Chop Cobb Salad features a vibrant mix of fresh ingredients, including crunchy green bell peppers, creamy blue cheese, and protein-rich chickpeas. The addition of hard-cooked eggs adds a wonderful texture and richness, making each bite a delightful experience. Toss in some whole-grain Italian bread cubes for a satisfying crunch, and you have a salad that’s not only healthy but also incredibly filling.

What sets this salad apart is its light ranch dressing, which perfectly complements the robust flavors of the blue cheese and the freshness of the mixed greens. With a caloric breakdown that balances protein, fats, and carbohydrates, this dish is as nutritious as it is delicious. Whether you’re serving it at a gathering or enjoying it solo, the Chop Cobb Salad is sure to impress with its vibrant colors and delightful flavors. Get ready to dig in!

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