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Description
A high-protein vegan twist on the classic Cobb salad, featuring crisp romaine lettuce, roasted chickpeas, coconut bacon, fresh vegetables, and a creamy vegan ranch dressing for a satisfying, plant-based meal.
Ingredients
- 3 heads romaine lettuce or 5 oz bagged romaine, chopped
- 1 large ear of corn (or 1 cup canned/frozen)
- 1 cup cherry tomatoes, halved
- ¼ red onion, finely diced
- 1 cup crispy roasted chickpeas
- ½ cup coconut bacon (or other vegan bacon alternative)
- ½ cup radishes, quartered
- 2/3 cup Vegan Ranch Dressing
- Mineral salt and black pepper, to taste
- Fresh chopped parsley, for garnish
- Avocado slices (optional)
Instructions
- Prepare your greens: Wash, thoroughly dry, and chop the romaine lettuce. Set aside.
- If using fresh corn, carefully cut the kernels off the cob. If using canned, drain it well.
- Slice the cherry tomatoes in half, dice the red onion, and quarter the radishes. If using avocado, slice it just before serving to prevent browning.
- Ensure you have your crispy roasted chickpeas and coconut bacon ready. You can roast chickpeas ahead of time for extra crunch.
- To assemble individual salads, start with a base of chopped romaine lettuce in large bowls.
- Artfully arrange the remaining ingredients over the lettuce in distinct rows: the crispy chickpeas, halved cherry tomatoes, quartered radishes, avocado slices (if using), coconut bacon, corn kernels, and diced red onion.
- Generously drizzle your prepared Vegan Ranch Dressing over the top of the salad.
- Season with mineral salt and freshly ground black pepper to your preference.
- Garnish with a sprinkle of fresh chopped parsley before serving immediately.
Notes
- Roast chickpeas ahead of time for maximum crunch and convenience.
- Slice avocado just before serving to avoid browning.
- This salad is best served fresh; assemble individual portions to maintain crispness.