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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.
Course Main Course, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 452kcal


  • 1 400g tin Chickpeas drained and rinsed
  • 1 tablespoon Olive Oil
  • 2 teaspoon 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
  • ½ Cucumber chopped

Red Wine Dressing

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


  • 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 information is an estimate and will vary depending on the ingredients used.


Calories: 452kcal | Carbohydrates: 74g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 98mg | Potassium: 659mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1195IU | Vitamin C: 19.7mg | Calcium: 86mg | Iron: 4.8mg