Vegetarian Cobb Salad
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
548 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Vegetarian Cobb Salad
Description
The Vegetarian Cobb Salad combines crisp chopped romaine and fresh spinach as a green base topped with several layers of flavorful ingredients. Chickpeas marinated in liquid smoke, maple syrup, apple cider vinegar, soy sauce, and olive oil are roasted until charred and crunchy, adding a smoky and slightly sweet bite. The salad also includes chopped hard-boiled eggs for richness, juicy halved cherry tomatoes, creamy cubed avocado, crumbly feta cheese, crunchy walnuts, and fresh chives and parsley for brightness.
A dressing made with Dijon mustard, honey, apple cider vinegar, minced garlic, vegetarian Worcestershire, salt, pepper, and olive oil adds a balanced tang and subtle sweetness, tying the salad components together. The preparation involves marinating and roasting the chickpeas for texture, and assembling the salad with rows or scattered toppings as preferred, dressed just before serving to maintain freshness.
This salad works well as a standalone vegetarian meal or a side dish, suitable for lunch or dinner. Its combination of plant-protein, fresh vegetables, and hearty toppings provides a filling and varied texture experience without meat.
Allow 30 minutes for chickpea marinating, then roast them for about 15 to 20 minutes, stirring halfway. Serve immediately after dressing to keep greens crisp. The dressing can be prepared in advance and refrigerated. The salad components can be stored separately to preserve texture until assembly.
Ingredients
For the chickpeas:
- 1 ½ teaspoons liquid smoke
- 2 tablespoons maple syrup
- 3 tablespoons apple cider vinegar
- 3 tablespoons soy sauce low-sodium
- 1 tablespoon olive oil
- 1 chickpeas 15 ounce can; drained and rinsed
For the dressing:
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 clove garlic minced
- ½ teaspoon vegetarian Worcestershire sauce
- ¼ teaspoon salt
- Pinch black pepper
- ¼ cup olive oil
For the salad:
- 4 cups romaine lettuce chopped
- 4 cups spinach fresh baby leaves
- 4 egg chopped, hard-boiled
- 1 pint cherry tomato halved
- 1 avocado pitted and cubed, medium
- ½ cup feta cheese crumbled
- ½ cup walnut chopped, raw
- 2 tablespoons chives or green onion, fresh, minced
- 2 tablespoons parsley fresh, minced
Instructions
For the chickpeas:
- In a small bowl, whisk together the liquid smoke, maple syrup, vinegar, soy sauce and olive oil until well combined. Add in the chickpeas and toss to coat. Let the chickpeas marinate for 30 minutes.
- Meanwhile, preheat the oven to 400ºF.
- Drain off the marinade and spread the chickpeas evenly on a rimmed baking sheet. Bake for about 15 to 20 minutes, stirring once halfway through, until charred and slightly crispy. Remove from the oven and let cool directly on the baking sheet (they’ll crisp up more during this time).
For the dressing:
- Add all the ingredients for the dressing to a small bowl. Whisk vigorously until combined.
For the salad:
- Add some of the romaine and spinach to a serving plate. Top with some of the chickpeas, eggs, tomatoes, avocado, feta, walnuts, chives and parsley (in rows if desired). Drizzle with the desired amount of dressing and serve immediately.
Notes
- Marinate chickpeas for 30 minutes before roasting to develop deep smoky flavor.
- Roast chickpeas until slightly charred and crispy, then cool on the sheet to crisp further.
- Prepare dressing ahead and whisk vigorously for smooth texture.
- Assemble salad just before serving to keep greens fresh and crunchy.
- Active prep time without marinating is about 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 16g | 32% |
| Fat | 44g | 68% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 203mg | 68% |
| Sodium | 918mg | 38% |
| Potassium | 1013mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 8138IU | 163% |
| Vitamin C | 46mg | 51% |
| Calcium | 219mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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