Fresh and flavorful Vegan Cobb Salad with Coconut Bacon and Marinated Chickpeas It is easy to make in 30 minutes.
Introduction
Today I am one A plant-based twist on a popular classic for you – Cobb Salad! Made with this vegan version of the traditional recipe Marinated chickpeas, red wine shallot vinaigrette and homemade coconut bacon.
Recipe features Fresh vegetables and plenty of flavor and texture paired with smoky, satisfying coconut bacon.. Perfect balance in every bite Crunch, zest and fresh flavor.
The recipe also has nutritional value! Chickpeas add protein and fiber, and fresh vegetables add vitamins and minerals for a meal that’s not only delicious but also nutritious and healthy.
I have more recipes like this! Try my Santa Fe Salad, Veggie Power Bowls, Roasted Cauliflower Salad, Lentil Kale Salad, and Next Harvest Bowl.
I hope you enjoy this cobb salad recipe. Read the post for helpful tips, tricks and answers and questions you may have.
If you are ready to try it, Use the complete and printable recipe card at the end of the post. If you have additional questions or comments, leave them in the comments section and I will get back to you as soon as possible.
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The complete ingredient list with measurements is located on the recipe card at the end of the post.
- the oil: I would recommend using extra virgin olive oil for the dressing.
- Vinegar: Red wine vinegar is best but you can substitute white wine vinegar or apple cider vinegar if you have it.
- Maple syrup: You can substitute honey or agave syrup.
- shallot: You can substitute a pinch of red onion.
- coconut: Be sure to use large flaked coconut, not shredded coconut.
- Liquid smoke: It’s optional but adds a smoky, bacon-like flavor.
- chickpeas: Canned chickpeas work well but you can also cook your own from scratch.
- Romaine Lettuce: It’s the best green for this style of salad, but you could technically substitute kale, baby spinach, or mixed salad greens if needed.
- tomato: The recipe calls for cherry tomatoes, but grape tomatoes or any other fresh tomatoes will do
- corn: You can use fresh, frozen or canned corn.
Variations and additions
This recipe is quite flexible. Here are some ideas for customization:
- green vegetables: Feel free to mix in the greens. You can use a combination of romaine, baby spinach, kale or arugula for added variety and nutrition.
- vegetables: Add chopped bell pepper, radish or chopped carrot.
- Dressing Ideas: Substitute vegan mayo for this olive oil Make the dressing creamy, or use this mayo-based sweet and tangy dressing recipe. This would also be good with avocado ranch dressing, tahini ranch dressing, or cilantro lime dressing.
- Toppings and Garnishes: Add more crunch with nuts, pumpkin seeds, or sunflower seeds, or try a sprinkle of dairy-free Parmesan cheese, blue cheese, or grated cheddar. You can sprinkle with finely chopped green onions or chives.
- Protein Variation: Substitute chickpeas for this baked tofu or this BBQ tempeh.
Step by step instructions
Step 1: Make the Dressing
add oil, vinegar, mustard, Maple syrupshallots and garlic Whisk to combine in a bowl or measuring cup with a pinch of salt and pepper.
You can add one to it mason jarSeal it and shake it to mix.
Step 2: Marinate the chickpeas
In a medium bowl, Add chickpeas, 2 tablespoons dressing and fresh herbs.
Stir to coat the chickpeas and then set aside to marinate, stirring occasionally.
Step 3: Make the Coconut Bacon
add Coconut flakes In another bowl and drizzle with tamari, maple and liquid smoke, If using Add smoking Paprika And garlic powder Stir well and coat.
Transfer to a baking sheet and flakes Spread an even layer.
Bake them for 8-12 minutes, stirring halfway through, until they are dark golden brown. They may not feel crispy when they come out of the oven but will crisp up quickly as they cool in the pan.
Observe carefully After 8 minutes the oven temperature changes and they can burn quickly.
Step 4: Chop the fresh vegetables
While the coconut bacon is in the oven, Chop the lettuce, tomatoes and cucumbers and prepare the corn and avocado.
Step 5: Assemble the Salad
Divide the lettuce between Bowl and drizzle a little dressing over the lettuce.
arrange Tomato, cucumber, corn, avocado and marinated chickpeas on top. Top with your desired amount Coconut bacon
Pour the remaining dressing over the top and season with salt and pepper to taste.
Recipe FAQs
You can use bacon bits, tempeh bacon, mushroom bacon or plant-based bacon substitutes.
The recipe itself is gluten-free, but if you have dietary restrictions, double-check the label of your ingredients, such as tamari or liquid smoke, to make sure.
Absolutely! You can make coconut bacon in advance and store it in an airtight container for up to a week. This allows for easy meal prep and quick assembly of salads whenever you’re ready to enjoy them.
The dressing can be stored in the refrigerator for up to a week. Be sure to give it a good shake before using to combine ingredients that might settle.
Storage and food preparation
If you prefer to prepare the salad ahead of time for a quick and easy meal, combine the individual portions in a bowl but leave out the avocado, coconut bacon and dressing.
When you’re ready to eat, serve with coconut bacon, avocado and dressing and enjoy.
You can make the coconut bacon in advance and store it in a sealed container at room temperature. Make sure it cools completely before storing. The dressing can be prepared in advance and stored in the refrigerator for up to 5 days.
Have you tried this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
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For the dressing
For the coconut bacon
For Cobb Salad
- Preparation: Preheat the oven to 350 degrees Fahrenheit.
- Make the dressing: In a bowl, measuring cup or mason jar, add oil, vinegar, mustard, maple syrup, shallot and garlic. Season with salt and pepper, then whisk or seal and shake to combine.
- Marinate the chickpeas: In a medium bowl, add the chickpeas and 3 tablespoons of the dressing and the chives or parsley. Stir to coat. Set aside to marinate, stirring occasionally.
- Make the Coconut Bacon: In another bowl, add coconut flakes. Drizzle the tamari, maple syrup and liquid smoke, if using, over the top. Sprinkle with smoked paprika and garlic powder. Stir to coat. Transfer to a baking sheet, spread into an even layer. Bake 1o-13 minutes, stirring halfway through, until dark golden brown. It may not feel crispy when it comes out of the oven, but it will crisp up quickly as it cools in the pan. Start watching after 8 minutes as the oven temperature varies and it can burn quickly.
- Assemble the salad: Divide lettuce among bowls. Drizzle a little dressing over the lettuce. Arrange tomatoes, cucumber, corn, avocado and marinated chickpeas on top. Sprinkle with desired amount of coconut bacon. Drizzle the remaining dressing over the top. Season with salt and pepper to taste.
Keywords: vegan cobb salad, vegan cobb salad