BBQ Ranch Cobb Salad

This BBQ Ranch Cobb Salad transforms the classic cobb into something extraordinary with crispy roasted chickpeas glazed in tangy barbecue sauce. The combination of fresh greens topped with traditional cobb ingredients and that unexpected BBQ twist creates a hearty salad that works as both a satisfying lunch or dinner option.

I first made this for a summer potluck when I needed something substantial yet refreshing. The empty bowl and multiple recipe requests told me this wasn't just another salad people would politely nibble and forget.

Ingredients

• Chickpeas: Bring plant based protein and get wonderfully crispy when roasted with BBQ sauce
• Barbecue sauce: Adds smoky sweetness that elevates this from standard cobb territory
• Trio of lettuces: Romaine for crunch, iceberg for coolness, and spinach for nutrition
• Sharp cheddar cheese: Provides rich flavor, use block cheese and grate it yourself for best taste
• Hard boiled eggs: Add protein and creaminess; look for eggs with vibrant yellow yolks
• Grape tomatoes: Offer sweet juicy pops; choose bright red ones with tight skin
• Bacon: Contributes savory crunch; opt for thick cut for more substantial texture
• Avocados: Deliver healthy fats and creamy texture; select slightly firm but yielding fruit
• Green onions: Give mild onion flavor without overwhelming; choose ones with bright green tops
• Litehouse Homestyle Ranch: Ties everything together with its creamy herbed goodness

Step-by-Step Instructions

Prepare the BBQ Chickpeas:

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl thoroughly combine the drained chickpeas with a quarter cup of barbecue sauce ensuring every chickpea gets coated. Spread them in a single layer on your prepared baking sheet allowing space between them for proper crisping. Bake for 35 to 40 minutes but be sure to give them a gentle stir halfway through. They should be slightly crispy on the outside but still tender inside.

Build Your Salad Base:

While the chickpeas roast take a large serving bowl and combine your three types of lettuce the chopped romaine heart, half head of iceberg, and fresh spinach. Toss them together gently to create a varied texture base that provides different levels of crunch and tenderness with every bite.

Add Traditional Cobb Elements:

Layer your prepared toppings across the greens in sections for visual appeal. Arrange the shredded sharp cheddar cheese, sliced hard boiled eggs, quartered grape tomatoes, and chopped bacon pieces. This creates the classic cobb salad presentation that makes this dish so inviting.

Finish With Special Touches:

Once your chickpeas are roasted and slightly cooled, add them to their own section on top of the salad. Drizzle the remaining quarter cup of barbecue sauce over the chickpeas for extra flavor and visual appeal. Add sliced avocados around the edges of the bowl and sprinkle the green onions across the entire salad. Finish by spooning Litehouse Homestyle Ranch Dressing over everything just before serving.

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The roasted BBQ chickpeas are truly the game changer in this recipe. I discovered this technique when trying to find ways to add more plant protein to my familys diet and now we sprinkle these crispy morsels on everything from salads to grain bowls. The contrast between their slight crunch and the creamy avocado makes each bite interesting.

Make Ahead Tips

This salad shines brightest when assembled just before serving but almost every component can be prepared in advance. Roast the chickpeas up to three days ahead and store in an airtight container at room temperature. They may lose some crispness but will still be delicious. Hard boil eggs, chop lettuce, cook bacon, and shred cheese up to two days in advance keeping everything refrigerated in separate containers. When ready to serve simply assemble the components fresh avocado slices go on last to prevent browning.

Perfect Substitutions

The beauty of cobb salads lies in their flexibility. No chickpeas? Try using diced grilled chicken tossed in BBQ sauce instead. For a vegetarian version that still packs protein replace the bacon with smoked almonds or additional chickpeas. If avocados arent ripe substitute diced cucumber for freshness. Not a fan of ranch? A honey mustard dressing works wonderfully with the BBQ flavors. The key is maintaining the balance of creamy, crunchy, and protein rich elements.

Serving Suggestions

This hearty salad deserves equally substantial accompaniments. Serve alongside warm cornbread muffins for a southern inspired meal or with crusty sourdough bread to soak up the delicious dressing. For summer gatherings pair with grilled corn on the cob and watermelon wedges. If serving as a main course consider offering additional Litehouse Ranch Dressing on the side so guests can add more to their liking. For an elegant touch serve individual portions in wide shallow bowls with all toppings artfully arranged.

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Frequently Asked Questions About the Recipe

→ Can I make this BBQ Ranch Cobb Salad ahead of time?

You can prepare components ahead of time but assemble just before serving. Roast the chickpeas, cook bacon, chop vegetables, and boil eggs up to 2 days in advance. Store components separately in refrigerator. Add avocado, dressing, and BBQ sauce right before serving to maintain freshness and prevent wilting.

→ What protein can I substitute for the BBQ chickpeas?

Several options work well as substitutes: grilled chicken with BBQ sauce, BBQ pulled pork, grilled shrimp tossed in BBQ sauce, or even BBQ tofu. The key is maintaining that smoky BBQ flavor that complements the ranch dressing and other salad components.

→ How can I make this salad vegetarian?

For a vegetarian version, simply omit the bacon. The BBQ chickpeas already provide protein, but you could also add extra roasted chickpeas or black beans, plant-based cheese, or hard-boiled eggs if you're lacto-ovo vegetarian. Check that your ranch dressing is vegetarian as some contain animal-derived ingredients.

→ What's the best way to roast chickpeas so they're actually crispy?

For truly crispy chickpeas: thoroughly drain and dry them with paper towels before coating with BBQ sauce. Don't overcrowd the baking sheet - use two if needed. Ensure your oven is fully preheated to 350°F. Stir halfway through baking, and consider adding a final 5 minutes of cooking with the oven turned off but chickpeas still inside for extra crispness.

→ What can I use instead of ranch dressing?

Several dressings complement the BBQ flavors well: blue cheese dressing for tanginess, avocado-lime dressing for creaminess, honey-mustard for sweetness, or a simple olive oil and vinegar dressing with a touch of herbs. You could also try a creamy chipotle dressing for added smokiness that enhances the BBQ notes.

→ How do I store leftovers of this salad?

Store components separately when possible. Keep dressed greens separate from toppings. Refrigerate in airtight containers for 1-2 days. The roasted chickpeas will soften but can be re-crisped in a 350°F oven for 5-10 minutes. Add fresh avocado when serving leftovers as it browns quickly.