let's make a plant-basedCobb Salad
The recipes features fresh veggies and plenty of flavour and textures paired with smoky, satisfying coconut bacon. Each bite is the perfect balance of crunch, zest and fresh flavou
• Vegan & gluten-free • Easy to make & customize •Prep in advance • High in protein & fiber • Ready in 30 minutes • Lots of flavour & texture recipe hi
FOR THE DRESSING – ⅓ cup (72 g) extra virgin olive oil – 3 tbsp (45 ml) red wine vinegar – 1 tbsp (15 g) whole grain mustard – 1 tbsp (15 g) maple syrup – 1 small (20g)
FOR THE COBB SALAD – 1 19 oz can chickpeas, drained and rinsed (about 2.5 cups) – ¼ cup chopped parsley or chives – 7 cups (315g) Romaine lettuce – 2 cups (250g) cherry to
Add the oil, vinegar, mustard, maple syrup, shallot and garlic to a bowl or measuring cup with a pinch of salt and pepper and whisk to combine.make the dressing11
To a medium bowl, add chickpeas, 2 tbsp of the dressing and the fresh herbs. Stir to coat the chickpeas and then set aside to marinate, stirring occasionally.marinate chickpeas22
Mix coconut, smoked paprika, garlic powder, tamari, maple syrup and liquid smoke, if using. Transfer to a baking sheet, spreading out in an even layer. Bake 10-13 min, until dark g
While the coconut bacon is on the oven, chop the lettuce, tomato and cucumber and prepare the corn and avocado.prep salad ingredients44
Divide lettuce between bowls. Drizzle a little dressing over the lettuce. Arrange tomatoes, cucumber, corn, avocado and marinated chickpeas on top. Sprinkle with desired amount of
Enjoy your healthy and delicious cobb salad!
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Hey, I'm Deryn!I've been sharing easy and delicious plant-based recipes at Running on Real Food since 2013! Swipe up to visit the site and have a look.
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