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September 15, 2016

by Alyssa Rimmer

Vegan Cobb Salad

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This simple and healthy vegan cobb salad uses plant-based versions of the classic toppings; tempeh bacon, chickpeas and a creamy tahini-ranch dressing.

Facebook logoTwitter logoPinterest logoThis easy VEGAN COBB SALAD replaces all the unhealthy ingredients with plant-based goodies! Including: tempeh bacon, chickpeas and a vegan ranch dressing!

When I was in college and I'd go out to eat, I almost always ordered a cobb salad. It seemed healthy enough, chicken, tomatoes, avocado, greens. I just ignored the fact there was bacon, blue cheese and ranch dressing. And yes, the portions were gigantic. And yes, I would eat the whole thing. Salad = healthy, right?

Well…not when the salad is 1000+ calories and loaded with ingredients that wreak havoc on digestion. True, salads should be hearty, but they should also be nutritious and easy on your digestion.

This is why I'm flipping the traditional cobb on its head and giving you this: a Vegan Cobb Salad that is healthy and delicious!

My friends we're on day 4 of #saladweek and I've had a total blast sharing my fave meal-sized salads with you. Salads are definitely one of those things that I consistently come back to for quick dinners, hearty lunches, and any time I need a simple reset.

For today's vegan cobb salad, we're using lots of the classics but swapping in the plant-powered versions of some of the not-so-healthy toppings. Instead of bacon? Tempeh bacon marinated in a dressing that I swear makes it taste like real bacon. Instead of chicken? Chickpeas since they're similar in protein content and also pair well with pretty much everything.

(side note: whenever something calls for chicken, I almost always use chickpeas instead) 

Facebook logoTwitter logoPinterest logoThe perfect way to enjoy sweet corn >> on top of this Vegan Cobb Salad!

And then there's our classic toppings: cherry tomatoes, sliced avocado, and fresh sweet corn.

For the dressing, we're using the Vegan Ranch Dressing from Sunday's post about how to make tahini dressings, and it's the perfect way to finish this salad off. Herbaceous, creamy, but doesn't overpower the other ingredients. And bonus: it's like 50% less calories than traditional ranch AND there's no dairy. Woo!

Facebook logoTwitter logoPinterest logoThis super SIMPLE vegan cobb salad is packed with protein, but doesn't have any meat OR dairy!

This is a salad that I know you're going to come back to time and time again. It's quick to make and is perfect for a Sunday meal prep day. If you're into meal prepping (I'm still working on it!), here's what I suggest to save you the max amount of time:

  • Make bacon up to three days ahead, store in the fridge
  • Chop cherry tomatoes up to three days ahead
  • Boil sweet corn, leave on cob until day before serving
  • Drain and rinse chickpeas and keep in sealed container for up to 3 days
  • Make dressing up the 4 days ahead of time
  • Slice avocado day of using

This way you can quickly and easily have a lunch to bring to the office OR a healthy dinner when you get home.

Facebook logoTwitter logoPinterest logoThis super SIMPLE vegan cobb salad is packed with protein, but doesn't have any meat OR dairy!

So are you ready to get your cobb salad on? This is a nutritious and protein-packed version of that classic recipe. It tastes eerily similar to the “real” thing, minus the blue cheese, and will surely satisfying the cravings of vegetarians and meat-eaters alike. And who knows…maybe you can even convince that meat eater in your life that plant-powered living isn't so bad after all 😉

 

Hope you enjoy it!

xo Alyssa

Facebook logoTwitter logoPinterest logoA simple Vegan Cobb Salad that tastes like the "real" thing but doesn't use any meat or dairy! Protein-packed and delicious!

More Delicious Salad Recipes to try:

Facebook logoTwitter logoPinterest logoVegan Cobb Salad

Vegan Cobb Salad

This is a nutritious and protein-packed version of that classic recipe.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 333kcal
Author Alyssa Rimmer
Print Pin
Facebook logoTwitter logoPinterest logoThis easy VEGAN COBB SALAD replaces all the unhealthy ingredients with plant-based goodies! Including: tempeh bacon, chickpeas and a vegan ranch dressing!
4.5 from 2 votes

Ingredients

Instructions

  • Make the bacon: Preheat the oven to 350ºF and line a baking sheet with parchment paper. Slice the tempeh into thin strips and set aside. Whisk together remaining ingredients in a mixing bowl. Add tempeh and toss to coat. Place tempeh strips on baking sheet and bake for 35 - 40 minutes, flipping halfway through until golden brown and lightly crispy. Let cool.
  • Make the corn: steam/boil the corn for 5 - 7 minutes. When done, slice kernels off the cobb and set aside.
  • Assemble the salad: divide all the salad ingredients evenly amongst four bowls. Crumble bacon on top Drizzle with dressing and enjoy!

Nutrition

Calories: 333kcal | Carbohydrates: 24g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Sodium: 833mg | Potassium: 684mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1330IU | Vitamin C: 34.5mg | Calcium: 57mg | Iron: 2.4mg

Check out what else we've shared for #SALADWEEK!

 

Want more healthy salad recipes?
Follow my board on Pinterest!

 

 

Facebook logoTwitter logoPinterest logoA simple Vegan Cobb Salad that tastes like the "real" thing but doesn't use any meat or dairy! Protein-packed and delicious!

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Alyssa, I can’t get enough of your ideas/recipes/blog/youtube etc! haha! My husband and I only want the healthiest for ourselves and our kids (2 and 8) and your recipes are really helping me out! For the last few months we’ve been free of gluten, dairy, and refined sugar. Now our goal is to get more of our protein through non-meat sources. We love our new lifestyle and I’m glad I have found your blog. Thank you!

  2. I love the idea of veganizing cobb salad! Definitely something I’ve missed since eating more plant based. Considering I’ve just fallen in love with chickpeas, this recipe came at the perfect ime!

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