Vegetarian Cobb Salad with Chickpeas

Directions

1. Put the eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat.
2. While the water heats, wash and dry the lettuce, tomatoes, and avocado.
3. Trim the root end of the lettuce, discard blemished leaves, then halve lengthwise and chop into 1-inch pieces in a medium bowl.
4. When the water boils, remove the pan from heat, cover the eggs, and let them sit for 6 minutes. Drain and rinse under cold water for 1–2 minutes.
5. Halve the tomatoes and place them in a small bowl.
6. Halve the avocado lengthwise, twist to separate, remove the pit, and dice the flesh; transfer to a small bowl.
7. Drain and rinse the chickpeas; set aside in the colander.
8. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
9. Peel and roughly chop the eggs.
10. To assemble, spread the lettuce on a plate, top with tomatoes, avocado, chickpeas, and eggs, then drizzle with the dressing.