Vegan Cobb Salad

Name: Vegan Cobb Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 salads
Ingredients: 12 cups baby spinach; 3 cups cooked chickpeas; 1 cup grape tomatoes; 1 large cucumber; 1 cup grated carrots; 1/2 cup corn; 1/2 cup red onion; 6 lices cooked tempeh bacon; 1 –2 avocados; 1/2 cup dairy-free cheese; fresh dill; 1/3 cup red wine vinegar; 1 Tablespoon Dijon mustard; 1 teaspoon maple syrup; 1 teaspoon minced garlic; 3/4 teaspoon sea salt; 1/2 teaspoon black pepper; 1/2 cup extra virgin olive oil

User Reviews

4.8

45 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
4 salads
Calories
385 kcal
Course
Salad
Cuisine
Vegan

Vegan Cobb Salad

Odette Barnes

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A vegan Cobb salad recipe that gives you all of the delicious flavors of a traditional Cobb salad along with 19 grams of plant-based protein! Vegan, gluten-free and a perfect meal-sized salad.

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Ingredients

Servings

12 cups baby spinach spring mix or chopped romaine
3 cups cooked chickpeas about 2 15 oz cans
1 cup grape tomatoes halved
1 large cucumber sliced or chopped
1 cup grated carrots
1/2 cup corn
1/2 cup red onion chopped
6 lices cooked tempeh bacon sliced
1 –2 avocados sliced
1/2 cup dairy-free cheese optional
fresh dill optional

Red Wine Vinaigrette:

1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon maple syrup
1 teaspoon minced garlic
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil

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Instructions

Make dressing: Make the dressing by whisking together all the ingredients in a small bowl or glass jar.
Cook tempeh bacon: Cook tempeh bacon following my homemade recipe or according to package instructions, if you haven’t already.
Combine ingredients: Add your greens to a bowl and arrange equal portions of chickpeas, tomatoes, cucumber, carrots, corn, red onion, tempeh bacon and cheese (if using) on top of the greens.
Add avocado and dressing: Just before serving, top salad with avocado and 2-3 Tablespoons of the red wine vinaigrette or your favorite dressing. Garnish with fresh dill, if using.
For mason jar salads: Add 2-3 Tablespoons of dressing to a wide-mouth quart size mason jar. Add ingredients in the following order: onion, carrots, cucumber, chickpeas, corn and tempeh bacon. Add greens and top with cheese. When ready to serve, shake mason jar and dump contents into a bowl. Top with avocado and garnish with fresh dill, if using.

Notes

Feel free to great creative and make up your own combo of veggies!
Greek salad dressing
white balsamic vinaigrette
lemon vinaigrette
turmeric tahini dressing
Chickpeas – Like I mentioned, I used canned chickpeas because they’re super easy to use! If you don’t like chickpeas you can substitute for another white bean like cannellini beans or Northern beans.
Veggies – The great thing about this salad is that it's totally customizable based on the ingredients you have on hand. Feel free to great creative and make up your own combo of veggies!
Fresh herbs – I love adding fresh dill to this salad, but honestly any fresh herb would be a delicious addition.
Dairy-free cheese – Feel free to add some vegan feta or any dairy-free cheese for some added creaminess!
Dressing – I love the red wine vinaigrette I created with this salad but any vinaigrette would work if you’re in a pinch. Some options: Greek salad dressing, white balsamic vinaigrette, lemon vinaigrette or turmeric tahini dressing.

Nutrition Information

Show Details

Serving 1salad w/ out cheese + dressing Calories 385kcal (19%) Carbohydrates 54g (18%) Protein 19g (38%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 953mg (40%) Fiber 20g (80%) Sugar 6g (12%)