Chickpea Southern Cobb Salad with Jalapeño Lime Vinaigrette

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This chickpea southern cobb salad with jalapeno lime vinaigrette is made with fresh romaine, boiled eggs, black chickpeas, fresh red onion, juicy tomatoes, and vegan feta cheese. It’s topped off with a tangy and slightly spicy jalapeno vinaigrette for a delicious summer salad you won’t get enough of!



  • 1 large head of romaine lettuce, washed and chopped 
  • 2 Roma tomatoes, sliced
  • 1/2 cup cherry tomatoes, sliced
  • 2 hard-boiled eggs, sliced
  • 1 cup chickpeas, cooked until tender
  • 1 small red onion, sliced
  • 1/4 cup feta, blue cheese, or  vegan feta cheese


  • 1 clove garlic, peeled and crushed
  • 1/4 cup fermented jalapeños, finely minced
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dijon mustard
  • 1 tbsp red wine vinegar
  • juice of 1 lime
  • 1/2 cup olive oil


  1. If you haven’t already, cook the black chickpeas in a pressure cooker according to the package directions. (or sub canned chickpeas, drained and rinsed)
  2. Prepare the salad by combining all of the salad ingredients in a large bowl. 
  3. Toss to combine and add to serving bowls. 
  4. Alternately: you can prepare the salad by the individual serving bowl for a fancier presentation. Add the lettuce to the bottom of the bowl, and top with the remaining ingredients. 
  5. To prepare the dressing, whisk all of the dressing ingredients together until combined. You can also use a small blender cup to combine the dressing fully. 
  6. Top the salad with the desired amount of dressing and enjoy! 


  • If whisking the dressing together by hand, the oil may separate from the mixture.
  • You can sub the black chickpeas for a can of regular chickpeas, or try it with roasted chicken