Greek Cobb Salad

Dressing

1/4 c Wild Rosemary EVOO

1/4 c Roasted Garlic Balsamic

2 Garlic Cloves, minced

1 Tbsp Mediterranean Rosemary Rub

1/2 tsp Rosemary Sea Salt

1/2 tsp Pepper, freshly ground

Greek Salad

1 15 can Chickpeas, drained/rinsed

3 Small Heads Romaine Lettuce, rinsed/chopped

3 Hard Boiled Eggs, peeled/chopped

3 Plum or Roma Tomatoes, chopped

2 Avocados, chopped

1 Cucumber, chopped

1 c Marinated Artichoke Hearts, chopped

1 c Feta Cheese, crumbled

1 Bell Pepper, sliced/roasted

1/2 c Kalamata Olives

1/2 c Parsley

1/4 c Red Onion, chopped

1/2 c Chopped Parsley

Optional- 2 c Chicken, cooked/chopped

Directions

1. Prepare the salad dressing and combine well. In a bowl, add the chickpeas and 2 Tbsp of dressing and allow to marinate for 30 minutes. 

2. In a large bowl or on a large platter, layer the romaine with remaining salad ingredients. Drizzle or toss with salad dressing. Serve with fresh pita on the side, enjoy!