Cobb Salad

Ranch dressing
– 125 mL (1/2 cup) 0% plain Greek yogurt
– 30 mL (2 tbsp) water
– 10 mL (2 tsp) white vinegar
– 2 mL (1/2 tsp) garlic powder
– 2 mL (1/2 tsp) onion powder
– 4 mL (3/4 tsp) dried dill
– 2 mL (1/2 tsp) dried parsley
– 1 mL (1/4 tsp) dried chives
– 1 mL (1/4 tsp) black pepper
– Pinch salt (optional)
– 7 mL (1/2 tbsp) lemon juice (about 1/4 lemon)

Salad
– 1 can (540 mL/19 oz) chickpeas, drained and rinsed
– 22 mL (1 1/2 tbsp) vegetable oil
– 2 mL (1/2 tsp) paprika
– 4 eggs
– 1 L (4 cups) lettuce, chopped
– 1 avocado, diced
– 250 mL (1 cup) tomatoes, diced
– 60 mL (1/4 cup) diced red onion
– 125 mL (1/2 cup) corn
– 80 mL (1/3 cup) shredded lower fat cheddar cheese

1. Prepare the ranch dressing: Combine Greek yogurt, water, white vinegar, garlic powder, onion powder, dill, parsley, chives, black pepper, salt (optional), and lemon juice together in a small bowl. Let sit for 10 minutes.
2. Preheat oven to 176°C (350°F), and line a baking sheet with aluminum foil.
3. Prepare the salad: Mix chickpeas together with vegetable oil and paprika. Bake for 20 to 25 minutes or until chickpeas are golden.
4. Place eggs in a small pot and cover with water. Bring to a simmer and cook for 10 minutes. Drain and cover with cold water to cool.
5. Once cool enough to handle, peel eggs, halve and set aside.
6. In the serving bowls assemble salad with lettuce on the bottom then top with avocado, tomatoes, red onion, corn, cheddar cheese, and two egg halves a bowl.
7. Drizzle with dressing and toss gently.