Gluten Free Vegan Cobb Salad

Total time45 min

Prep time25 min

Cook time20 min

This loaded salad layers crisp romaine with juicy cherry tomatoes, cool cucumber, buttery avocado, sweet corn, and thin red onion for a build that's as pretty as it is satisfying. The real stars are the toppings: oven-roasted chickpeas turn smoky and golden-crisp, while thin strips of tempeh get caramelized in a savory, maple-kissed marinade until deeply browned at the edges, giving you that irresistible smoky, salty bite in every forkful. A quick Dijon-red wine vinaigrette, whisked until glossy and emulsified, ties the whole platter together without weighing it down. Every component here is built from whole, plant-based ingredients — beans, tempeh, fresh produce, and a simple pantry dressing — so it's an easy, satisfying main to build a gluten free lunch or dinner around. Scatter fresh chives over the top for a pop of color, serve it right away while the tempeh is still warm, and you've got a hearty, protein-packed salad that eats like a full meal.

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Ingredients

4 servings

For the crispy chickpeas

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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