This Greek cobb salad recipe is a great spin on a traditional cobb salad with the addition of feta, olives, and other Greek go-to's.
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Drain + rinse the chickpeas, and transfer to a small bowl. Add the olive oil, oregano, garlic powder, onion powder, red chili flakes, salt, cracked pepper, and lemon juice.
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Stir until combined, adjust seasoning to taste. Transfer the chickpeas to a small cast-iron skillet or parchment-lined baking dish and bake for 20-25 minutes, stirring every 10 minutes to avoid burning.
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To prepare the toasted croutons, prepare a baking sheet with parchment paper and set it aside. Roughly cut or rip the bread into 1 – 2-inch size pieces and add to a large bowl.
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Cover with enough olive oil to comfortably coat the bread. Add a pinch of salt + sprinkle garlic powder. Transfer to the prepared baking sheet and bake for 15 minutes.
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To prepare the salad dressing, add all of the ingredients to a blender or jar. Blend or shake until smooth. Set aside.
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Prepare the cherry tomatoes, shallot, feta, olives, and green leaf lettuce, and add to a large bowl.
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Add the dressing, and mix until thoroughly combined. Add the chickpeas and toasted croutons, mixing briefly.
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Garnish with fresh oregano. Enjoy!!
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