Grilled Cobb Salad with Avocado Lime Hummus Dressing

Plan for: 50 minutes
Yield: 4 servings

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  • 1 Head Romaine Lettuce leaves, washed and dried
  • 2 Eggs, hard boiled, about 10 min, sliced
  • Red Onion, sliced into rounds, + grilled
  • 1-2 Cobbs of Corn, grilled and cut from the cob
  • Roasted Chickpeas
  • Summer squash, sliced lengthwise or in rounds, grilled
  • Cherry Tomatoes, leave whole, or cut in half
  • Avocado, sliced thick and grilled


  • 4 TBSP HOPE Avocado Lime Hummus
  • ¼ C Extra Virgin Olive Oil
  • 1-2 TBSP White Wine or White Balsamic Vinegar

Garnish: with fresh cilantro + grilled lime


  1. Make the roasted chickpeas– drain, rinse and dry the chickpeas thoroughly. Coat them in olive oil and season with your favorite spice blend. Add to a lined baking sheet at cook at 400 degrees for about 20 min. While chickpeas are roasting, boil the eggs.
  2. Chop+ rinse all vegetables as needed, grill the onion, squash, avocado and corn until cooked through (this will be different amount of time for each vegetable, start with the corn which needs about 10-15, then the squash and onion which need about 10min, then the avocado will only need a few min)
  3. Make the dressing—in a jar, whisk together HOPE Avocado Lime hummus, olive oil and vinegar until combined
  4. In a large bowl or platter, add the lettuce grilled veggies, roasted chickpeas tomatoes and eggs. When ready to serve—pour the dressing onto the salad. Yum!!

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