BBQ Ranch Cobb Salad (Print-Friendly Version)
Crisp greens topped with BBQ roasted chickpeas, bacon, cheese, eggs, avocado and creamy ranch dressing for a satisfying meal.
# Ingredients:
→ Base Ingredients
01 -
1 15 oz can of chickpeas, drained and rinsed
02 -
1/2 cup barbecue sauce, divided
03 -
1 romaine lettuce heart, chopped
04 -
1/2 head iceberg lettuce, chopped
05 -
6 oz fresh spinach, chopped
06 -
1 cup sharp cheddar cheese, shredded
07 -
4 hard-boiled eggs, sliced
08 -
1 pint grape tomatoes, quartered
09 -
8 slices cooked bacon, chopped
10 -
2 avocados, pitted and sliced
11 -
2 green onions, sliced
12 -
1/2 cup Litehouse Homestyle Ranch Dressing
# Steps:
01 -
Preheat the oven to 350°F (175°C). Stir together the chickpeas and 1/4 cup of barbecue sauce in a bowl. Spread the chickpeas in a single layer onto a parchment-lined baking sheet. Bake for 35-40 minutes, stirring halfway through.
02 -
In a large serving bowl, combine the romaine lettuce, iceberg lettuce, and spinach.
03 -
Top the salad with cheddar cheese, hard-boiled eggs, grape tomatoes, and chopped bacon.
04 -
Add the roasted chickpeas to the salad and drizzle them with the remaining barbecue sauce.
05 -
Spoon the Litehouse Homestyle Ranch Dressing over the salad and garnish with sliced green onions. Serve with additional ranch dressing on the side if desired.
# Notes & Tips:
01 -
For best results, serve the salad immediately after adding the dressing to maintain freshness.