Emulsifier Free Vegan Cobb Salad

Total time45 min

Prep time25 min

Cook time20 min

4.8

(30)

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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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