Cobb Salad with Pasta & Roasted Chickpeas

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This healthy vegetarian cobb salad has a red wine dressing and is perfect for an easy lunch or dinner. It’s so simple with layers of kale, pasta, roasted chickpeas, cucumber and cherry tomatoes.

Check out this amazing salad 🥗

Overhead shot of cobb salad in a grey bowl on a light surface

Close up of pasta, cucumber and eggs in a cobb salad

So this is a bit of a twist on the classic cobb salad but I decided it had enough of the elements to still deserve the name including hard boiled eggs, salad greens and tomatoes plus a tangy red wine dressing.

What is a cobb salad?

They’re a traditional American dish usually using the ingredients mentioned above plus blue cheese, bacon, chicken and avocados. 

As much as I love bacon we usually save it for a weekend treat and I’m not really a blue cheese fan so that was out. Instead I added smoky roasted chickpeas and plenty of chopped cucumber for crunch and then tossed it all with some cooked pasta to turn it into a super hearty weeknight dinner.

It basically became a cobb pasta salad which I am totally ok with. If you want a more classic version then try this simple pasta salad with balsamic.

Overhead shot of cobb pasta salad on a marble background with dressing and salad severs

Close up of hard boiled eggs in a salad with cucumber and tomato

Vegetarian Cobb Salad

So I don’t eat a huge amount of meat and it was important to me to to make this recipe suitable for vegetarians so I purposely left out the bacon and chicken from the classic version. You could even leave off the boiled egg and you’ve got yourself a vegan dish.

Why we love this healthy recipe…

It’s got loads of delicious elements but it’s surprisingly easy to make and you can do all the chopping while the pasta and eggs cook then simply toss everything together

You can totally make it your own by adding any vegetables you like, using a different dressing or even adding some extra protein like meat, cheese or tofu

It’s super hearty thanks to the addition of the carbs from the pasta and the protein from the egg and the chickpeas so it’s totally filling enough to have as a meal on its own

It’s also gluten free and dairy free

Grey bowl of pasta cobb salad ingredients

Dressing being poured into a pasta, chickpea, tomato and egg salad

Cobb Salad Ingredients

Chickpeas: Roasted in a mixture of olive oil and smoked paprika until crunchy and delicious

Pasta: Not loads just enough to bulk out the salad

Salad Leaves: I went for a mixture of romaine and kale but you could use whatever you like

Eggs: Boiled to your liking, I prefer them hard boiled for this salad

Cherry Tomatoes: Halved

Cucumber: Chopped into chunks

Red Wine Dressing: Made from a mixture of red wine vinegar, olive oil, honey and dijon mustard

Overhead shot of cobb salad with pasta in a grey bowl on a marble background

Close up of roasted chickpeas and pasta in a salad

How to make cobb pasta salad

Roast the chickpeas: Toss the chickpeas with olive oil and smoked paprika and place in the oven for 40 minutes

Cook the pasta and eggs: Boil the pasta and eggs in separate saucepans until both are cooked to your liking. Run the pasta under cold water to cool, place the eggs in a bowl of ice water then peel

Make the dressing and finish the salad: Whisk together all of the dressing ingredients. Add all of the salad ingredients to a bowl and toss, top with the dressing

Overhead shot of cobb salad on a marble background

Expert tips for making this recipe

To make this recipe vegan simply leave the eggs off and switch the honey for maple syrup in the dressing

You can cook the pasta and eggs and roast the chickpeas ahead of time to make for easy meal prep on a weeknight

Want more? Try these other salad recipes!

 

Overhead shot of cobb pasta salad on a marble background with dressing and salad severs

Cobb Salad with Pasta & Roasted Chickpeas

This healthy vegetarian cobb salad has a red wine dressing and is perfect for an easy lunch or dinner. It's so simple with layers of kale, roasted chickpeas, cucumber and cherry tomatoes.
5 from 6 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 452kcal
Author: Amy Fulwood

Ingredients

  • 1 400g tin Chickpeas drained and rinsed
  • 1 tbsp Olive Oil
  • 2 tsp Smoked Paprika
  • 200 g Pasta cooked according to packet instructions
  • 100 g Salad Leaves chopped, I used kale and romaine
  • 2 Eggs boiled to your liking
  • 200 g Cherry Tomatoes halved
  • 1/2 Cucumber chopped

Red Wine Dressing

  • 25 ml Red Wine Vinegar
  • 50 ml Olive Oil
  • 1 tbsp Honey
  • 1 tbsp Dijon Mustard
  • Salt and Pepper

Instructions

  • Heat the oven to 200°C/400°. Toss the chickpeas with the olive oil and smoked paprika, spread on a baking sheet and roast for 40 minutes.
  • While the chickpeas roast cook the pasta according to packet instructions. Drain and rinse in cold water until cooled. Also boil the eggs according to your liking then remove and place in a bowl of cold water until cooled then peel and halve.
  • Whisk together all of the dressing ingredients.
  • Place the lettuce in a large bowl and drizzle with a tablespoon of dressing, toss well. Top the lettuce with the roasted chickpeas, pasta, boiled eggs, cherry tomatoes and cucumber. Drizzle with a little dressing and serve the rest on the side.
Nutrition Facts
Cobb Salad with Pasta & Roasted Chickpeas
Amount Per Serving
Calories 452 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 82mg27%
Sodium 98mg4%
Potassium 659mg19%
Carbohydrates 74g25%
Fiber 10g40%
Sugar 12g13%
Protein 19g38%
Vitamin A 1195IU24%
Vitamin C 19.7mg24%
Calcium 86mg9%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Jacqueline Debono
    04/07/2019 at 8:59 AM


    I adore pasta salads because they really are a meal in themselves! I also love the addition of roasted chickpeas in this salad. I use chickpeas a lot but have never roasted them. Def want to try! Pinning for later!

  • Reply
    Natalie
    04/07/2019 at 11:25 AM


    I love Cobb salad! Looks so delicious and perfect for a quick dinner or lunch!

  • Reply
    Sandhya Hariharan
    04/07/2019 at 12:02 PM


    I love the idea of Cobb Salad. This bowl has got everything that I would love in my vegetarian salad.

  • Reply
    Demeter
    04/07/2019 at 12:11 PM


    This salad is fully loaded! Such a great idea to add pasta and roasted chickpeas for a fun new twist.

  • Reply
    Ksenia Prints
    04/07/2019 at 12:50 PM


    I could just see myself munching on those gorgeous chickpeas long before the salad is finished…. Oops! Beautiful creation.

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