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Chopped Cobb Salad With Creamy Garlic Dressing

In place of bacon, this satisfying salad uses store-bought crispy chickpeas for lower saturated fat and less prep time. Using fresh herbs, bright citrus and a creamy base of yogurt and mayonnaise for the dressing gives it a flavorful finish.

Active Time
30 mins
Total Time
30 mins
Yield
Serves 4

How to Make It

1. Step
To prepare dressing: Whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic, and pepper in a small bowl.
2. Step
To prepare salad: Combine lettuce, cucumbers, tomatoes and chickpeas in a large bowl. Add eggs and avocado and gently toss to combine. Add ¾ cup of the dressing and toss to coat well. Add 1 or 2 more tablespoons dressing if desired. Reserve additional dressing for another use (cover and refrigerate for up to 2 days). Divide the salad among 4 bowls; sprinkle with blue cheese, if desired.

Ingredients

  • ½ cup low-fat plain yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons reduced-sodium tamari or soy sauce (see Tip)
  • 1 medium garlic clove, minced
  • ¼ teaspoon ground pepper
  • 8 cups chopped romaine lettuce (about 2 medium romaine hearts)
  • 2 mini cucumbers, diced
  • 2 medium tomatoes, diced
  • ⅔ cup crispy chickpeas (see Tip, above)
  • 4 hard-boiled eggs, diced
  • 1 avocado, pitted and diced
  • 3 tablespoons crumbled blue cheese (optional)

Tags

Diabetes AppropriateGluten-FreeHigh-ProteinNut-FreeVegetarian

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