This hefty main-course salad is our nod to the king of salads: Cobb (sorry, Caesar). Instead of frying up bacon, we achieved that signature flavor with chickpeas roasted with our Sweet and Smoky BBQ Seasoning. We toss the chickpeas along with fresh spinach and grape tomatoes in a super creamy ranch dressing. For the crowning touch, we top the salad with luxurious slices of avocado and more of the crisp roasted chickpeas. Talk about the royal treatment!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Buttermilk Ranch Dressing(ContainsEggs, Milk)
Soy Sauce(ContainsWheat, Soy)
Sweet and Smoky BBQ Seasoning
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. Halve grape tomatoes lengthwise. Halve, peel, and finely dice half the onion (whole onion for 4). Halve and pit avocado; using a spoon, scoop out avocado from each half, then slice.
• In a large bowl, combine a large drizzle of oil, paprika, half the soy sauce (all for 4 servings), half the BBQ seasoning (all for 4), half the garlic powder (you’ll use the rest in the next step), and ¼ tsp sugar (1⁄3 tsp for 4). • Add chickpeas to bowl; stir until fully coated. Season generously with salt and pepper. • Place chickpeas on a baking sheet. Roast on top rack until lightly browned, 18-20 minutes. (For 4 servings, divide between 2 baking sheets; roast on top and middle racks, tossing chickpeas and swapping rack positions halfway through roasting.)
• Meanwhile, in a small bowl, whisk together ranch dressing, sour cream, remaining garlic powder, and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Once chickpeas have finished roasting, in a second large bowl, toss half the chickpeas (save the rest for serving), tomatoes, and 2 TBSP diced onion (or more if desired; 4 TBSP for 4 servings). Season with salt and pepper to taste. • Add spinach; toss with half the dressing (save the rest for serving) until lightly coated.
• Divide salad between bowls. Top with remaining chickpeas and avocado; season with a pinch of salt and pepper. Drizzle with remaining dressing to taste and serve.