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A plant-based cobb salad recipe with tomato, cucumber, corn, chickpeas and coconut bacon in a bowl with a small dish of coconut bacon beside it.
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4 from 1 vote

Vegan Cobb Salad

Plant-based cobb salad recipe with coconut bacon, chickpeas, fresh veggies and a zesty shallot red wine vinaigrette.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 4
Author: Deryn Macey

Ingredients

For the Dressing

  • ⅓ cup extra virgin olive oil 72 g
  • 3 tbsp red wine vinegar 45 ml
  • 1 tbsp whole grain mustard 15 g
  • 1 tbsp maple syrup 15 g
  • 1 small shallot 20g, 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 parsley or chives finely chopped
  • 7 cups romaine lettuce 315g
  • 2 cups cherry tomatoes, halved 250g
  • 2 cups cucumber, cut into half-moons 225g
  • 1 cup corn 150g
  • 1 large avocado pitted and sliced

Instructions

  • Pre-heat oven to 350 F.
  • In a bowl, measuring cup or mason jar, add oil, vinegar, mustard, maple syrup, shallot and garlic. Season with salt and pepper, then whisk or seal and shake to combine.
  • To a medium bowl, add chickpeas and 3 tbsp of the dressing and the chives or parsley. Stir to coat. Set aside to marinate, stirring occasionally. 
  • To another bowl, add coconut flakes. Drizzle tamari, maple syrup and liquid smoke, if using, over top. Sprinkle with smoked paprika and garlic powder. Stir to coat. Transfer to a baking sheet, spreading out in an even layer. Bake for 1o-13 min, stirring half-way through, until dark golden brown. It may not seem crisp when it comes out of the oven but will quickly crisp up as it cools on the pan. Start watching after 8 minutes as oven temperatures vary and it can burn quickly.
  • 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 remaining dressing over top. Season with salt and pepper to taste. 

Nutrition

Serving: 1salad | Calories: 767kcal | Carbohydrates: 59g | Protein: 16g | Fat: 57g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Sodium: 852mg | Potassium: 1415mg | Fiber: 22g | Sugar: 17g | Vitamin A: 8519IU | Vitamin C: 30mg | Calcium: 136mg | Iron: 5mg