I know this is a baking blog but every once in a while I need to give my feed a little bit of a sugar cleanse and summer seems like the best time to do it. Take it from me, this Vegan Cobb Salad is the ultimate salad. Crisp greens and massaged kale tossed together with all of the best veggies!? Life in a bowl, truly. To make it more fun and “cobb-like” this salad has the most delicious roasted chickpeas you will ever eat and is topped with roasted pepitas and vegan feta. You’ll want to eat this every day of the summer!
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Vegan Cobb Salad Ingredients
- Romaine + Kale: When I make a big salad I like to mix greens. I typically choose a high-water green like romaine and a darker, more coarse green like kale. This way you will get a good mix of textures and crunch without missing out on ultimate nutrition.
- Cucumber: Any large cucumber will do here. If you are feeling fancy you can splurge on an english cucumber but a cheap variety will work just as well.
- Shredded Carrots: I used pre-shredded carrots when making this salad to save time and effort. If you would like to shred your own go for it!
- Cherry Tomatoes: Cherry tomatoes add beautiful color and a nice level of sweetness to the salad. These really help with the balance of flavors.
- Onions: I chose to add both red onions and scallions to this Vegan Cobb Salad because I love them both and couldn’t choose. If you’d like you can totally just use one variety. If you have trouble with the strength of red onions, soak them in water for 10 minutes after chopping and then drain. This will take the edge off.
- Avocado: You’ll want 1 large (or 2 smaller) avocados for this salad. Chop it up and disperse it throughout so you get a nice level of creaminess in ever bite.
Vegan Cobb Salad Toppings
- Roasted Chickpeas: With these roasted chickpeas in the salad I promise you will never miss the bacon! You’ll rinse and drain your chickpeas, toss them in oil and the best spices and roast them into delicious, crispy little nuggets in the oven. So good!
- Vegan Feta Cheese: Vegan feta cheese has only recently been put on my radar and I absolutely love it! It is popping up more and more in grocery stores all over the country which makes me hopeful that you won’t have too much trouble finding it. I got mine at Trader Joe’s but I have also seen it sold at Albertsons, Von’s, etc.
- Roasted and Salted Pepitas: All good salads have some kind of seed or nut on top. I LOVE pepitas and I think they compliment this salad super well but there are other options if you aren’t as enthusiastic about them. Pepitas can easily be substituted with sunflower seeds, pistachios or even roasted cashew pieces.
Tahini Dressing Ingredients
- Tahini: Tahini is a nut butter made from sesame seeds. It is tan in color and smooth and creamy like peanut butter. It has a wonderful flavor and pairs really well with both salt and acid. If you can’t find it with the nut butters it is usually in the Mediterranean section of the grocery store.
- Nutritional Yeast: Nutritional Yeast is deactivated yeast that is golden and flaky in appearance. It has a nutty, cheesy flavor and is often used in vegan cooking. It can be found in the bulk section of most natural food stores (Bob’s Red Mill has a good one) and boasts a large serving of Vitamin B12.
- Garlic, Lime Juice, Dijon: Together these ingredients make up the fantastic dressing trio! There are very few salad dressings I like that do not possess all three of these ingredients. Garlic because, duh! Lime juice for freshness and acidity and a small amount of dijon for depth of flavor.
- Spices: Chili powder, cumin and salt are the spices that make up this dressing. I beg you not to skimp on them! The salt you will need for obvious reasons, you’ll need the chili powder for heat and the cumin for nuttiness and smokiness.
Tips for Making an Amazing Vegan Cobb Salad
- When making a salad, you will want to use the largest bowl you have available to you. It doesn’t matter if you are making a salad that has a ton of ingredients or just a few. Use. The. Giant. Bowl. Trust me. You want as much elbow room as possible when mixing the salad without the fear of ingredients flying everywhere.
- The way you prepare your greens is super important. For the romaine, you want to chop it into fine ribbons to make mixing (and chewing!) easier. For the kale, you will want to make sure you tear small, stem-free pieces and massage the dark greens as directed in the recipe. It is important to note that un-massaged, raw kale tastes like grass. That is my professional opinion.
- There are a couple ways you can get ahead when making this salad! If you would like to prep your veggies the day before you can chop your cucumber and onions, shred your carrots and half your tomatoes. I would not recommend pre-chopping your greens or avocado. You can also prepare your dressing in advance! Place in the fridge in a sealed container. It might be a little thick when you take it out but you can either add a little water or simply let it sit for 15 minutes to soften.
- You’ll want to roast your chickpeas on the day you plan to serve the salad. While they do last a few days stored at room temperature, they quickly begin to lose their crispiness. Add them to the salad right before serving for the ultimate experience.
How to Serve Vegan Cobb Salad
You have a lot of choices when it comes to serving. My favorite thing to do with this salad is utilize the recipe for meal prep! I will mix all of the greens and veggies on Sunday and keep them separate from the dressing and the toppings. This lets me enjoy the salad throughout the week, adding toppings as I go!
This salad makes an incredible entree OR side salad. It is hearty enough to keep you full on its own and light enough to serve with a main of your choice. I have served it with pasta dishes, tacos and proteins. I promise you’ll be happy no matter which route you choose to take.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!Print
Vegan Cobb Salad
Crisp mixed greens, all your favorite veggies, roasted chickpeas, vegan feta and salty pepitas make up this incredible Vegan Cobb Salad. Don’t forget the tahini dressing!
- Prep Time: 15 minutes
- Bake Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 Servings 1x
- Category: Savory Recipes
- Cuisine: American
- Diet: Vegan
For the Roasted Chickpeas
2 15 oz cans chickpeas, rinsed and drained
1 tbsp olive oil
1 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp black pepper
For the Salad
8 c romaine, chopped
2 c kale, chopped
1 large cucumber, sliced into half moons
1 c shredded carrots
1 c cherry tomatoes, halved
1/2 c red onion, chopped
1/2 c scallions, chopped
1 avocado, chopped
1/2 c vegan feta
1/2 c pepitas, roasted and salted
For the Dressing
1/2 c tahini
1/2 c water
1/4 c nutritional yeast
3 c garlic, minced
juice of 1 lime
1 tsp dijon mustard
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp sea salt
- Roast Chickpeas: Preheat oven to 450 degrees F (230 C) and line a baking sheet with parchment paper or a silicone baking mat. Add chickpeas and olive oil to a large bowl. Toss together to coat chickpeas evenly in the oil. Add sea salt, garlic powder, onion powder, cumin, chili powder, paprika and black pepper to the bowl and toss again. Spread chickpeas over prepared baking sheet in a single layer and bake on center rack of preheated oven for 30 minutes. Let cool completely.
- Make the Dressing: While chickpeas are baking, prepare the dressing. Add all of the ingredients to a small bowl and whisk together until completely smooth. Cover bowl and place in the refrigerator until ready to use. Now prep your veggies.
- Prep Ingredients: Once all of your veggies are chopped and sliced as directed in ingredients list, add your kale to a large bowl and massage to break it down slightly. Do this by squeezing large handfuls of the greens continuously until you notice the kale take on a darker color. Add in the romaine and toss together so all greens are evenly distributed.
- Assemble the Salad: Add the prepared cucumber, carrots, tomatoes, red onion, scallions, avocado, vegan feta, pepitas and roasted chickpeas to the bowl. Toss together. When you are ready to serve the salad, add desired amount to a plate or bowl and drizzle with a few tablespoons of the dressing.
*Undressed salad will keep in a covered bowl in the refrigerator for 2-3 days. Dressing will keep in a tightly sealed container in the fridge for 5-6 days or can be frozen for up to 1 month.
**Dressing can be prepared a day or two in advance to save you time.
***Chickpeas can also be roasted in advance and then stored in an airtight container at room temperature overnight. Please be warned that they will be less crunchy this way. I prefer to make them day of.
Keywords: vegan salad, cobb salad, tahini dressing, summer salad, roasted chickpeas, roasted chickpea salad, healthy salad