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
Ingredients
Scale
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
roasted chickpeas
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
Instructions
- 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.
Notes
*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.
Find it online: https://censoredbaker.com/vegan-cobb-salad/
