FOR THE DRESSING – ⅓ cup (72 g) extra virgin olive oil – 3 tbsp (45 ml) red wine vinegar – 1 tbsp (15 g) whole grain mustard – 1 tbsp (15 g) maple syrup – 1 small (20g) shallot, finely chopped – 1 clove garlic, minced or grated – salt and pepper FOR THE COCONUT BACON – 2 cups large flaked coconut (96 g) – 1 ½ tbsp tamari – 1 tbsp maple syrup – 1 tsp liquid smoke, optional – ½ tsp smoked paprika – ¼ tsp garlic powder
FOR THE COBB SALAD – 1 19 oz can chickpeas, drained and rinsed (about 2.5 cups) – ¼ cup chopped parsley or chives – 7 cups (315g) Romaine lettuce – 2 cups (250g) cherry tomatoes – 2 cups (225g) chopped cucumber – 1 cup (150g) corn – 1 large avocado, pitted and sliced
Add the oil, vinegar, mustard, maple syrup, shallot and garlic to a bowl or measuring cup with a pinch of salt and pepper and whisk to combine.
To a medium bowl, add chickpeas, 2 tbsp of the dressing and the fresh herbs. Stir to coat the chickpeas and then set aside to marinate, stirring occasionally.
Mix coconut, smoked paprika, garlic powder, tamari, maple syrup and liquid smoke, if using. Transfer to a baking sheet, spreading out in an even layer. Bake 10-13 min, until dark golden brown.
While the coconut bacon is on the oven, chop the lettuce, tomato and cucumber and prepare the corn and avocado.
Divide lettuce between bowls. Drizzle a little dressing over the lettuce. Arrange tomatoes, cucumber, corn, avocado and marinated chickpeas on top. Sprinkle with desired amount of coconut bacon. Drizzle with remaining dressing.
Enjoy your healthy and delicious cobb salad!
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