With so many recipes already here on the website and given the fact that I write cookbooks, it’s not often that I add new recipes to the blog. But I do like to share fresh content when I can and I am sharing this one in particular both as thanks to those that have purchased Salads For All Seasons II, and for those that may not be able to afford to do so. Everyone deserves great Thermomix salad recipes.

So, let’s get into it!

What is a Cobb Salad?

A Cobb Salad is an American style garden salad. It consists of rows of chopped lettuce, raw chopped salad veggies, boiled eggs, chicken, bacon and blue cheese. The dressing is traditionally a red wine vinaigrette.

How is this vegetarian Cobb Salad different to a regular Cobb Salad?

In this version, we leave out the chicken and bacon, instead including roasted chickpeas and olives. The blue cheese is swapped out for fetta. You can use the traditional ingredients if preferred, or a mix of all! The dressing is a simple mix of a few basic ingredients, coming together as a lovely red wine dressing.

LETTUCE – nothing fancy needed here, Cos or Iceberg are perfect. Finely shredding the lettuce gives the best texture rather than keeping it too chunky.

TOMATOES – vine-ripened tend to have the best flavour. Halved cherry tomatoes, or baby roma are also great options.

CUCUMBER – adds freshness and crunch, any variety will be fine. We prefer the telegraph cucumbers or Lebanese – I tend to buy whichever is the cheaper of the two.

AVOCADO – contributes good fats, creaminess, nutrition. Let’s face it, avocado is just great.

CHIVES – these are added for flavour, plus they finish off the look of the salad beautifully. If preferred you could add some finely diced red onion, or spring onion.

OTHER SALAD VEGGIES – feel free to use other veggies too – capsicum, carrots, snow peas, beetroot, radishes, sweetcorn, asparagus.

EGGS, FETTA CHEESE – these are included for protein, nutrition, texture, appeal and of course taste. If you’re vegan, dairy free or egg free, they can be left out. Vegan fetta can be used if you like, but its not essential.

OLIVES – I love olives and add them to simple salads to jazz them up. Any sort of olives work well in this so use your preference. Or leave them out if you don’t like them!

ROASTED CHICKPEAS – to me, these are a non-negotiable in this salad. They’re cooked in the thermie for a while with ingredients to flavour them. Heating them in this way really helps to infuse the flavours. Some of the skins may come off in the TMX and you can choose to include them on the tray to roast, or discard them. I like the way they crisp up and would recommend including them.

RED WINE VINAIGRETTE – The dressing is simple and it really is all that’s needed. Olive oil. Red wine vinegar. Dijon mustard. Sugar/maple syrup. Salt.

Roasted chickpeas really take this up a notch

Smoky, salty, umami, crunchy little morsels. These oven-roasted chickpeas are so so good!

They’re super easy to make too. A simple mix – just a tin of chickpeas combined with olive oil, tamari, maple syrup, apple cider vinegar, paprika and garlic powder. To really infuse the flavours, we heat the ingredients up in the Thermomix for a few minutes. Then it’s into the oven for half an hour to dry them out and further develop flavour.

Best ways to serve this Thermomix salad

On it’s own! This salad is a terrific example of an entire meal salad. It has a great balance of ingredients that make it filling and nutritious. It’s satisfying and really yummy – eating it on its own and not alongside something else will not leave you feeling like something was missing from the meal. It’s an all round great meal!