Crispy romaine lettuce and loads of goodies like corn, cherry tomatoes, avocado, red onion and more, make this vegan Cobb Salad irresistible and filling enough to be an entire lunch or dinner!
Even if you don’t lay down the big cash to eat out at restaurants very often, you’ve probably still seen Cobb Salad listed on more than a few menus.
For years I wondered why it was called Cobb Salad. You’d think I hadn’t heard of Google! When I finally typed it in, I learned that Cobb Salad was born way back in 1937 at the Brown Derby in Hollywood, CA. Robert Howard Cobb, the restaurant’s owner threw a bunch of tasty leftover ingredients together late one night and tossed it in dressing.
It was so good that people are still crazy about it all these decades later! When you make this delicious Cobb Salad Recipe your gang will be crazy over it too. Sometimes salads stand alone and other times I serve them with a side like Roasted Veggies. You make the decision!
Cobb Salad Ingredient Spotlight
Shopping for these ingredients is a snap. Just start in the produce department. Every single thing is easy to get and super budget friendly.
Ingredient 1 : Romaine Lettuce
Romaine lettuce is hearty, flavorful and keeps its crunch when combined with other ingredients. It’s the base ingredient for this salad, so choose a fresh crisp head.
Avoid romaine that’s limp or has brown on the edges. Substitute with green leaf lettuce if good romaine isn’t available. For added variety you can combine different lettuces too.
Ingredient 2 : Corn Kernels
Sweet yellow corn adds lots of appeal and nutrition to this recipe. You can use frozen, canned or for extra tastiness, scrape fresh corn right off the cob and throw it in. You don’t even need to cook it!
If corn isn’t your thing, you can switch it out with some raw, diced yellow squash.
Ingredient 3 : Cherry Tomatoes
Cherry tomatoes are amazing little explosions of yumminess just waiting to happen. They add a pop of pretty color to this salad and ramp up the deliciousness factor a bunch. Grape tomatoes will do great too.
Ingredient 4 : Baked Tofu
If this ingredient is new to you, no worries. Many supermarkets carry vacuum sealed, baked tofu blocks. Baked tofu delivers lots of vegan protein and comes in different savory varieties.
If you don’t find the baked kind in your store it’s easy to bake your own from regular extra firm tofu.
Only a few minutes are needed to put this impressive cobb salad together.
Step-by-Step Instructions for Vegan Cobb Salad
Step 1 – In individual serving bowls, add the torn or chopped romaine lettuce.
Step 2 – Arrange the chickpeas, tomatoes, radishes, avocado, tofu, corn, and red onion over the top.
Step 3 – Drizzle with dressing and a sprinkle of salt and pepper.
Step 4 – Add fresh chopped parsley and enjoy!
This Cobb Salad recipe is so delicious, satisfying and simple to make you’ll find yourself craving it again and again!
- Lots of fresh veggies for super nutrition
- An easy meal for busy days
- No need to heat up your stove or oven
Insider Pro Tips
DIY Roasted Chickpeas
If you don’t find packaged or bulk, roasted chickpeas in the store, no prob! They’re way easy to do yourself. Just drain a can of cooked chickpeas, spread out on some paper towels and pat dry.
Next add a little extra virgin olive oil, salt and pepper and cook at 350 on a baking sheet in your oven or air fryer for around 20 minutes. For low fat omit the olive oil.
Shop and chop ahead for lightning fast meal prep-
You can speed a meal to the table by getting everything (except the avocado) ready the day before. Chop your veggies and tofu and store them in airtight containers in the fridge.
When it’s time to eat, all you have to do is assemble everything in serving bowls, add avocado slices and boom! It’s a super fast dinner or lunch.
Save money by baking or sauteing your own tofu
Baked tofu is delicious and cheap, especially when you make it yourself. All you have to do is drain and pat dry a block of extra-firm tofu. Cut into ½ inch cubes.
Season by tossing with nutritional yeast, salt and pepper and if you want, onion powder and garlic powder. Bake for 15-20 minutes in the oven or air fryer or saute in an oiled skillet until the pieces are crispy on the edges.
Cobb Salad FAQs
The main difference is that Cobb Salad often has corn and almost always has avocado and tomatoes. Chef Salad does not.
You can try tempeh, prepared with the same instructions as for the tofu. It had a nice toothsome quality and can sometimes be found in bacon flavor! Oh yes, I just used the B word. Another option is frozen, shelled edamame. Easy peasy and protein rich.
Heck yes! When it comes to veggies, the more the better. Feel free to add sweet bell peppers, cucumber, artichoke hearts, zucchini or any other healthy offerings from the plant kingdom. It’s your salad masterpiece and you’re the artist!
Looking for more Delicious Vegan Salad Recipes?
Now that you know how to easy it is to make this Vegan Cobb Salad recipe, please give it a star rating below and comment letting me know how it turned out for you.
Vegan Cobb Salad
- 5 ounces romaine lettuce
- 1 cup corn kernels
- 1 cup cherry tomatoes sliced in half
- 1/2 small red onion diced
- 1 avocado sliced
- 1 cup roasted chickpeas
- 1 block baked tofu cubed
- 1/2 cup radishes sliced
- 1/2 cup vegan ranch dressing
- salt and pepper to taste
- fresh chopped parsley to garnish
- In individual serving bowls, add the romaine lettuce
- Arrange the chickpeas, tomatoes, radishes, avocado, tofu, corn, and red onion over top
- Drizzle with dressing and a sprinkle of salt and pepper
- Add fresh chopped parsley and enjoy.