Vegan Cobb Salad

This Vegan Cobb Salad is a fresh, colorful twist on the classic, loaded with vibrant veggies, smoky roasted chickpeas, and a creamy vegan green goddess dressing. It’s the perfect balance of textures and flavors—crisp greens, creamy avocado, juicy tomatoes, crunchy seeds, and savory spice. Ideal for lunch, dinner, or meal prep, this plant-based salad is satisfying, wholesome, and packed with protein.

Why You’ll Love This Recipe

This salad is hearty enough to serve as a main course and completely customizable to your preferences. The smoked roasted chickpeas offer a bold, umami-rich bite that mimics the savory elements typically found in a Cobb salad, while the vegan green goddess dressing ties everything together with its tangy, herbaceous flavor. It’s nourishing, easy to prepare, and free of dairy, meat, and eggs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Smoked Roasted Chickpeas:

• 1 (14-ounce) can chickpeas, drained and rinsed

• 2 tablespoons coconut aminos

• 2 tablespoons maple syrup

• 1 tablespoon olive oil

• 1 teaspoon liquid smoke

• ½ teaspoon smoked paprika

• ¼ teaspoon fine sea salt

• ¼ teaspoon cracked black pepper

For the Salad:

• 1 medium avocado, pitted and sliced

• ½ cup cherry tomatoes, halved

• ½ cup thinly sliced red onion

• 2 cups chopped romaine lettuce

• 2 cups baby spinach or mixed greens

• 2 tablespoons sunflower seeds

• Vegan green goddess dressing, for serving

Directions

1. Prepare the Chickpeas:
   Pat the rinsed chickpeas dry with a clean tea towel and gently remove any loose skins. Place them in a shallow dish.
   Add coconut aminos, maple syrup, olive oil, liquid smoke, smoked paprika, salt, and pepper. Stir to coat and marinate in the fridge for at least 30 minutes (up to overnight).

2. Roast the Chickpeas:
   Preheat oven to 375ºF during the last 5 minutes of marinating.
   Drain the chickpeas through a mesh strainer and spread them on a parchment-lined baking sheet.
   Roast for 20–25 minutes, or until golden and slightly crispy. Let cool slightly before adding to the salad.

3. Assemble the Salad:
   In a large bowl or individual serving plates, arrange the chopped romaine, spinach or mixed greens, tomatoes, red onion, avocado slices, and sunflower seeds.
   Top with the roasted chickpeas and drizzle with vegan green goddess dressing. Serve immediately.

Servings and timing

Servings: 2 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Variations

• Different Greens: Use kale, arugula, or spring mix for variety.

• Grain Base: Add cooked quinoa, farro, or brown rice to make it even more filling.

• Nut-Free Option: Swap sunflower seeds with pumpkin seeds or omit entirely.

• Different Dressing: Use a vegan ranch, tahini dressing, or balsamic vinaigrette instead of green goddess.

• Spicy Chickpeas: Add cayenne or chili powder to the chickpea marinade for extra heat.

• Crunch Boost: Add vegan croutons or crispy shallots for extra texture.

• Fruit Addition: Add fresh berries, apple slices, or dried cranberries for a hint of sweetness.

• Avocado Cream Dressing: Blend avocado with lemon juice, herbs, and garlic for an alternative dressing.

• Tofu or Tempeh: Add baked tofu or tempeh strips for added protein.

• Roasted Veggies: Add roasted sweet potatoes or beets for a fall-inspired version.

Storage/Reheating

Store the salad ingredients and dressing separately for meal prep. Chickpeas can be roasted in advance and kept in an airtight container at room temperature for up to 2 days (or refrigerated for up to 4 days, though they may soften).

Once dressed, the salad is best enjoyed immediately. For leftovers, keep components separate and assemble fresh for best texture.

FAQs

Can I make the chickpeas ahead of time?

Yes, roast them ahead and store in an airtight container. Reheat briefly in a skillet or oven to re-crisp if desired.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, including the coconut aminos.

What is liquid smoke, and can I skip it?

Liquid smoke adds a smoky flavor to the chickpeas. If you don’t have it, you can omit it or replace with extra smoked paprika.

Can I use another bean instead of chickpeas?

Yes, but chickpeas hold their shape best when roasted. White beans or black beans may work but will be softer.

How long should I marinate the chickpeas?

At least 30 minutes, but overnight is ideal for deeper flavor.

What can I use instead of sunflower seeds?

Try chopped almonds, walnuts, or pumpkin seeds—or leave them out altogether.

Is green goddess dressing vegan?

Traditional versions are not, but this recipe uses a vegan version. You can also make your own using avocado, herbs, and dairy-free yogurt or mayo.

Can I serve this salad warm?

Yes! Add warm chickpeas and serve over lightly wilted greens for a cozy variation.

How can I make this salad more filling?

Add grains, roasted veggies, or protein-rich toppings like tofu or tempeh to boost satiety.

What’s the best way to slice red onion for salad?

Use a very sharp knife or mandoline to get thin, even slices that won’t overpower the other flavors.

Conclusion

This Vegan Cobb Salad is fresh, hearty, and full of bold, smoky, and savory flavors. With roasted chickpeas, creamy avocado, crisp veggies, and a punchy dressing, it’s a nourishing plant-based meal that’s perfect for any time of day. Make it your own with endless variations, and enjoy a delicious, protein-packed salad that’s anything but boring.

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