Meal: Lunch or Dinner 
Dietary Type: Vegetarian      
Prep Time: 20 minutes 
Cook Time: 0 minutes
Serves: 4 

The Dish
This fun and festive recipe turns the classic Cobb into a California-inspired vegetarian salad. Instead of chicken, we sprinkle in some nutritionally-dense chickpeas. Instead of bacon, we boost the salad dressing with a little smoky paprika. Avocado, blue cheese, hard boiled eggs, tomatoes, red onion, and corn make up the rest of the tantalizing toppings. 

Hacking this Recipe: The salad dressing can be made many days in advance and stored in the refrigerator. Many of the salad components can be prepped ahead of time; the eggs can be boiled, peeled, and refrigerated; tomatoes cut into wedges; red onion peeled and diced; and canned goods (chickpeas and corn) can be drained, packaged, and refrigerated. 

Ingredients
Salad Dressing: 
1/4 cup (60 ml) lemon juice 
2 tablespoons (30 ml) honey or agave 
1/4 teaspoon (1 g) smoked paprika 
1/2 teaspoon (.5 g) dried dill 
1 tablespoon (15 ml) dijon mustard 
1/4 cup (60 ml) extra virgin olive oil 

Salad:
5 oz (142 g) mixed salad greens 
1 each (150 g) avocado, peeled and sliced 
2 each (120 g) eggs, hard boiled, peeled, and quartered 
1/4 cup (40 g) blue cheese, crumbled 
3/4 cup (135 g) tomatoes, cut into wedges 
1 cup (150 g) canned chickpeas, drained 
1/2 cup (80 g) red onion, peeled and diced 
1/2 cup (90 g) canned corn, drained 

Preparation 

• In a medium bowl combine the salad dressing ingredients and whisk until blended. Set aside or keep refrigerated until ready to serve. 
• Divide salad greens between plates and top with avocado, eggs, blue cheese, tomatoes, chickpeas, red onion, and corn. Drizzle with dressing before serving.  

Vegetarian and Vegan Modifications: Feel free to remove the blue cheese all together or substitute your favorite vegan cheese crumbles; instead of eggs, try some crumbled tofu or perhaps sprinkle some chia seeds on top.  

Gluten-Free Modifications: Naturally gluten free, but always be on the lookout for ingredients that may be cross “contaminated” with gluten.

Have you ever considered planning out your meals more carefully, just like you do your workouts? Check out our calendar-based Meal Plan, which was built with registered dietitians and nutritionists, so you know it's going to be good. It's a healthy, whole food meal plan that details 3 meals and 3 snacks, every day for four weeks.