Mediterranean Diet Friendly Vegan Cobb Salad

Total time45 min

Prep time25 min

Cook time20 min

Mediterranean Diet Friendly Vegan Cobb Salad

This vibrant, veg-forward salad is basically a love letter to Mediterranean-style eating, built on olive oil, crisp romaine, juicy cherry tomatoes, cucumber, and creamy avocado. Golden roasted chickpeas add a smoky, satisfying crunch, while caramelized tempeh strips bring a savory, deeply browned edge that stands in beautifully for the usual heavier proteins. Sweet corn and thinly sliced red onion round out the platter with color and bite, and a bright red wine vinegar and Dijon dressing, emulsified with good olive oil, ties every element together. It's a plant-forward, whole-food plate built on legumes, vegetables, and heart-healthy fats — exactly the kind of balance this way of eating is all about. Scatter on the fresh chives for a little herbal lift, and you've got a hearty, colorful main that fits right into a Mediterranean-style rotation.

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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 O Organics Organic Beans Garbanzo - 15 Oz Jacks Quality Beans Organic Low Sodium Garbanzo - 13.4 Oz Green Valley Organics Beans Garbanzo Pouch - 15.5 Oz DeLallo Chickpeas - 14 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
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
1 tsp smoked paprika
1 tsp olive oil

For the dressing

3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
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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