Vegan Cobb Salad

This vegan Cobb salad has all the satisfying textures and crave-worthy flavors of the real thing! Served with creamy ranch, this salad is meant to be the main.

Course Salad, Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 10

Total Time 10

Servings

Calories 558kcal

Author Louisa

Equipment

Mixing bowls

Ingredients

5 oz 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 to taste
Pepper to taste
Parsley, freshly chopped for garnish

Instructions

Add the fresh Romaine lettuce in individual serving bowls.
Arrange the remaining veggies on top of the lettuce.
Drizzle with vegan ranch dressing and season with salt and pepper.
Add chopped parsley on top and serve.

Notes

Rinse, drain, and pat canned chickpeas dry with paper towels. Toss them with olive oil, salt, and pepper, arrange them on a parchment paper lined-baking sheet, and roast the chickpeas at 350°F for 20 minutes or until they're dry and crispy.
Drain and pat dry a block of extra-firm tofu. Cut it into 1/2 inch cubes, and toss with nutritional yeast, salt, pepper, and other spices you like. Spread them out on a baking sheet with parchment paper, and bake at 375°F for 30 minutes, stirring occasionally until they're lightly golden.
Red wine vinaigrette will also be delicious with this hearty vegan Cobb salad! Just combine half a cup of extra virgin olive oil, 1/3 cup of red wine vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Feel free to adjust the amounts to your taste!

Nutrition