Allergy-Friendly Mediterranean Cobb Salad
Inspired by healthful Greek cuisine, we give the classic cobb a makeover – and the results are simply sublime.
Makes: 4 servings
Free of: gluten and all top allergens
Ingredients
- 19 oz can chickpeas, drained and rinsed
- 3 tbsp vegetable oil, divided
- 1 1/4 tsp salt, divided
- 1 1/4 tsp onion powder, divided
- 1/2 tsp black pepper
- 6 boneless, skinless chicken thighs
- 2 vine-ripened tomatoes, halved and quartered
- 1/2 English cucumber, diced
- 1/2 cup kalamata olives, drained
- 1 1/4 tsp dried oregano, divided
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 cup marinated artichoke heart quarters from jar, drained
- 3 cups baby spinach
- 1 yellow pepper, stem and seeds removed, chopped
Recipe Tips
To make it a wonderful meatless meal, skip the grilled chicken and roast an additional 19 oz can's worth of chickpeas.
Double the amount of oil and seasonings used with the initial can.
Instructions
- Preheat oven to 400°F. Pour rinsed chickpeas into a medium bowl, pat dry with paper towel. Toss chickpeas with 2 tablespoons of vegetable oil, 1/2 teaspoon of salt, 1 teaspoon of onion powder, and the pepper.
- Spread chickpeas out on a baking sheet and roast in oven about 45 minutes until crisp, stirring halfway through roasting. Leave on pan to cool.
- In a medium bowl, stir together tomatoes with cucumber, olives, 1/2 teaspoon salt, 1 teaspoon oregano, olive oil and vinegar in a medium bowl. Let sit for 20 minutes. Drain liquid and reserve, this will be the dressing.
- Drizzle chicken with remaining 1 tbsp of vegetable oil and season with the remaining 1/4 teaspoons of salt, onion powder and oregano. Place thighs flat on barbecue or grill pan over medium heat and cook, with lid closed, 7-8 minutes per side, or until cooked through. Remove to cutting board and slice into 1/2-inch thick pieces.
- To assemble salad, arrange chickpeas, chicken, tomato mixture, artichoke hearts, baby spinach and yellow pepper in equal rows on a platter. Or divide salad’s components evenly among 4 plates. Serve with reserved dressing.
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