american

Cobb Salad with Lemon Ranch and Crispy Chickpeas

This roasted dish pairs canned chickpeas with ranch dressing, lemon juice and romaine lettuce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

57 g Carbohydrates

41 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

120g romaine lettuce (chopped) 18 kcal
100g cherry tomatoes (halved) 18 kcal
80g avocado 128 kcal
50g hard-boiled egg 72 kcal
28g blue cheese crumbles 113 kcal
130g canned chickpeas (drained, rinsed) 213 kcal
2 tsp (10g) olive oil 88 kcal
0.5 tsp (1g) smoked paprika 3 kcal
30g ranch dressing 27 kcal
1 tbsp (14g) lemon juice 4 kcal
0.25 tsp (1g) kosher salt 0 kcal

Cooking instructions

canned chickpeas (drainedolive oilsmoked paprikakosher salt
Rinse and dry chickpeas. Toss with olive oil, smoked paprika, and salt.
canned chickpeas (drained
Crisp chickpeas in a skillet over medium-high heat 6-8 minutes, shaking often, until browned and crunchy (or roast at 425 F for 20 minutes).
ranch dressinglemon juice
Whisk ranch with lemon juice to make a quick dressing.
romaine lettuce (chopped)cherry tomatoes (halved)avocado
In a large bowl, combine romaine, tomatoes, and avocado.
hard-boiled eggblue cheese crumblescanned chickpeas (drainedranch dressinglemon juice
Top with hard-boiled egg, blue cheese, and crispy chickpeas. Drizzle with lemon ranch and serve.