Chickpea Cobb Salad Board
Enjoy this Honey Mustard Chickpea Cobb Salad Board for an easy summer meal. Make the delicious honey mustard dressing; drizzle and serve! Recipe from Everyday Dinners Cookbook!
Friends, today I’m sharing a delicious recipe from my friend Jessica’s brand new cookbook: Everyday Dinners! We made the Honey Mustard Chickpea Cobb Salad (Board) recipe, and served it on the 20-inch The Big Board.
Chickpea Cobb Salad Board
It’s a deconstructed cobb salad made with chickpeas and it’s SOooooooo good!
This Cobb Salad with honey mustard dressing is such a fun treat to bring to a party, or a small potluck. The ingredients are easy, too!
Cobb Salad Board ingredients:
- Eggs
- Bacon
- Chickpeas
- Cherry tomatoes
- Cucumber
- Avocado
- Blue Cheese
On The Big Board, I assembled the ingredients, and made the delicious salad dressing.
How to make Honey Mustard Vinaigrette
Whisk together the ingredients in a jar; keep in the fridge. It’s the best salad dressing!
- Apple cider vinegar
- Honey
- Dijon mustard
- Garlic cloves
- Pinch of kosher salt and black pepper
- Extra-virgin olive oil
How to serve Honey Mustard Chickpea Cobb Salad
Arrange the food in rows.
Make the dressing in a jar; shake and drizzle over the salad right before serving.
Or, everyone can serve themselves, and then drizzle their own dressing.
Serve with hot crunchy bread.
Thoughts on hospitality
The word “hospitality” seems to be a scary word for many. In our busyness, we are fearful of commitment, of something taking us away from “our” time. Or we think hospitality only means hosting a party. But the blessing of hospitality can be as simple as taking a piece of leftover cake or pie to your neighbor. It can be preparing a dinner board and bringing it to a family who moved in next door. It can be making sandwiches for needy folks once a week. It’s this kind of hospitality that doesn’t have anything to do with whether you have a house or the state of your home.
If you have some easy go-to recipes, hospitality is much easier!
This last week, we brought this salad to some friends for dinner. It’s also great to “bring your hospiatlity with you.”
Everyday Dinners Cookbook!
In steps Everyday Dinners, a book with meals you can get on the table in 30 minutes or less, without sacrificing beauty or flavor! This cookbook is written by my dear friend, Jessica Merchant, who blogs at How Sweet Eats.
I love her Mini White Pizza Bagels, Tuscan Cheese Tortellini Soup, and her Cheeseburger Summer Rolls – I can’t wait to try these recipes! Oh, and check out this Cheeseburger Tostadas with House Sauce Recipe!
Also, I love this cookbook for giving as a gift to a young family (bridal shower and even a baby shower gift).
IDEA: Friends, if you’re bringing a meal to a family who has just had a baby, have you thought of making a dish from a cookbook, and then gifting them the cookbook too?
Brilliant idea! This is a beautiful book with photos for every recipe!
Buy > Everyday Dinners by Jessica Merchant.
The Big Board
Friends, The Big Board is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!
- 20-inch
- 26-inch
- 12 x 36-inch
- 23-inch Lazy Susan
- A board with a lip (or raised edged) so the food doesn’t fall off
- FOOD SAFE
- Made in the USA
- Undercut handles (a unique design)
Thank you for your support, as we’ve sold out so many times already!
Order The Big Board today!
Get the Recipe:
Honey Mustard Chickpea Cobb Salad Board
Ingredients
- Cobb Salad
- 3 large eggs
- 4 slices bacon
- 1 14 oz can chickpeas, drained and rinsed
- 1 cup cherry tomatoes
- ½ cup chopped cucumber
- 1 avocado, cubed
- ¼ cup crumbled blue cheese
- Honey Mustard Vinaigrette
- 3 Tbsp apple cider vinegar
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 2 garlic cloves, finely minced or pressed
- Pinch of kosher salt and black pepper
- ½ cup extra-virgin olive oil
Instructions
- Place the eggs in a pot and cover with cold water. Bring the water to a boil over medium heat and boil for 1 minute. Turn off the heat and cover the pot. Let sit for 10 minutes, then drop the eggs into an ice bath. Once cool, peel and slice the eggs.
- While the eggs cook, heat a skillet over medium-low heat. Add the bacon and cook until crisp and crunchy. Remove it and lay it on a paper towel to drain any excess grease. Once cool, crumble the bacon.
- To assemble the salad, place the chickpeas, tomatoes, cucumber, avocado and cheese in segments on a plate. Add in the bacon and the eggs. Drizzle with Honey Mustard Vinaigrette and top with fresh herbs.
- Make the dressing:
- In a small bowl, whisk together the vinegar, honey, mustard garlic, salt and pepper, continuing to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.
- To serve on a board:
- Assemble the food items in rows on the board.
- Serve with the dressing on the side (or you can drizzle right before serving).
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
