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Vegan Cobb Salad
4.8 from 45 votes

Vegan Cobb Salad

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.

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

Ingredients

  • 12 cups baby spinach spring mix or chopped romaine
  • 3 cups chickpeas about 2 15 oz cans, cooked
  • 1 cup grape tomatoes halved
  • 1 cucumber sliced or chopped, large
  • 1 cup carrot grated
  • 1/2 cup corn
  • 1/2 cup red onion chopped
  • 6 lices tempeh bacon sliced, cooked
  • 1 avocado sliced, 2 (quantity
  • 1/2 cup dairy-free cheese optional
  • dill optional, fresh
Red Wine Vinaigrette:
  • 1/3 cup red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon garlic minced
  • 3/4 teaspoon salt sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup extra virgin olive oil

Instructions

    Cup of Yum
  1. Make dressing: Make the dressing by whisking together all the ingredients in a small bowl or glass jar.
  2. Cook tempeh bacon: Cook tempeh bacon following my homemade recipe or according to package instructions, if you haven’t already.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 salads

Amount Per Serving

Calories 385

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.