Vegetarian Vegan Cobb Salad

Total time45 min

Prep time25 min

Cook time20 min

Crisp romaine forms the base for this loaded platter, sectioned off with juicy cherry tomatoes, diced cucumber, creamy avocado slices, sweet corn, and thinly sliced red onion for that classic Cobb-style presentation. Crispy roasted chickpeas bring a smoky, golden crunch, while caramelized tempeh strips add a savory, deeply browned bite that plays the part of the salad's usual protein layer beautifully. A hand-whisked red wine vinegar and Dijon dressing ties everything together with tangy, emulsified richness, and a scatter of fresh chives on top finishes it with a little herbal brightness. Every component here is plant-based and totally satisfying on its own, making this an easy, no-fuss option to keep on rotation for a vegetarian table. It's the kind of salad that eats like a full meal — colorful, textured, and packed with enough protein and crunch that you won't miss a thing.

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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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