Eggless Vegan Cobb Salad
Total time45 min
Prep time25 min
Cook time20 min
4.8(30)
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Learn more →Ingredients
4 servings
For the crispy chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
For the tempeh bacon
- 8 oz tempeh, sliced into thin strips
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1 tsp olive oil
For the dressing
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp maple syrup
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup olive oil
For the salad
- 2 heads romaine lettuce, chopped (about 10 cups)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 2 avocados, pitted and sliced
- 1 cup corn kernels, fresh or thawed from frozen
- ¼ red onion, thinly sliced
For serving
- ¼ cup fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chickpeas very dry with paper towels, then spread them on a baking sheet. Drizzle with 1 tbsp olive oil and toss with the smoked paprika, garlic powder, and 1/4 tsp salt until evenly coated.
- 2
Roast the chickpeas for 20–25 minutes, shaking the pan halfway through, until they are golden, dry, and crisp to the touch. Set aside to cool on the pan — they will continue to firm up as they cool.
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