April 8, 2021

by Alyssa

Vegan Cobb Salad

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This simple and healthy vegan cobb salad features baked tempeh bacon, protein-packed chickpeas and a creamy tahini-ranch dressing with classic corn, tomatoes and greens.

overhead of a bowl with layered vegan cobb salad and creamy dressing

Cobb salad is totally one of those menu items that sounds healthy (greens, veggies, lean protein), as long as you ignore the creamy dressing, bacon and crumbled blue cheese. It was always my go-to order at restaurants, but now it's time to lighten things up a bit.

This vegan cobb salad is the perfect melding of traditional cobb salad flavors with fresh, bright and totally plant-based ingredients. I promise you won't miss the heavy dressing and cheese situation. Plus, this recipe is one you can eat all the time and still feel your best. It's easy to digest and full of protein, vitamins and minerals, thanks to all the colors in your bowl.

overhead of ingredients for vegan cobb salad with vegetables, corn, tempeh bacon and avocado

How to Make Vegan Cobb Salad

There are a few key ingredient swaps to make your cobb salad healthy and vegan. This recipe ditches processed bacon for easy and smoky tempeh bacon. The chicken is replaced with chickpeas, and instead of a heavy dressing, it's a homemade vegan tahini ranch dressing you'll want to eat on EVERYTHING!


Here's what you need to assemble this colorful bowl:

  • Mixed greens. Use your favorite salad greens. I like arugula, but baby spinach or shredded kale would also be great.
  • Corn. This adds a little sweetness and a pop of sunny color to the bowl.
  • Avocado. A must-have for healthy fats and creaminess.
  • Cherry tomatoes. These add pops of fresh, juicy flavor.
  • Chickpeas. You can cook your own from dried or simply drain and rinse a can of chickpeas. Other beans, such as white beans or black beans would also work if you're out of garbanzos.
  • Tempeh. This is our vegan bacon substitute that you'll love. It has all the meaty texture of bacon with none of the highly processed ingredients.
  • Tamari. You can also use low-sodium soy sauce if you are not gluten-free.
  • Maple syrup. This adds that signature note of sweetness to the tempeh bacon. If you don't have pure maple syrup, use agave or coconut sugar.
  • Liquid smoke. This is the secret to smokiness without lighting a flame!
  • Nutritional yeast. A must-have vegan pantry staple for cheesy flavor on everything.
  • Hot sauce. I like a little heat on my tempeh bacon. Use your favorite hot sauce, this is mine.
  • Smoked paprika. This is another way to add spice and reinforce the smoky flavor of your bacon.

overhead of the steps to make tempeh bacon on a baking sheet in the oven

Making Tempeh Bacon

The star of this salad is the tempeh bacon. It's smokey, charred, crispy and so satisfying. In fact, highly recommend making a double batch to top other dishes. It would be especially good on my vegan truffle mac and cheese.

To make the bacon, simply coat strips of tempeh in the smoky and savory sauce.  Then bake them until crisp and lightly brown. Finally, let the tempeh cool a bit before you crumble or chop it to top your salad. You can store tempeh bacon for up to three days in the fridge.

overhead of a baking sheet with two rows of tempeh bacon

Meal Prepping Vegan Cobb Salads

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, here's how to make this salad work for you to save time during the week:

  • First, make tempeh bacon up to three days ahead, store in the fridge.
  • Chop cherry tomatoes up to three days ahead.
  • Cook the sweet corn and leave on the cob until the day before serving.
  • Drain and rinse the chickpeas and keep in a sealed container for up to 3 days.
  • Make the tahini ranch dressing up the 4 days ahead of time.
  • Lastly, slice the avocado day of serving.

Finally, assemble and dress the salad just before serving and dig in!

overhead collage images of how to assemble vegan cobb salad with chickpeas, vegetables, corn and tempeh bacon on lettuce

More Healthy Salad Recipes for Meal Prep

overhead of a large serving bowl with vegan cobb salad tomatoes, chickpeas and tempeh bacon with creamy dressing


I hope you love this vegan cobb salad as much as I do! Be sure to let me know what you think with a rating, comment, or IG tag @simplyquinoa!

xo Alyssa

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
overhead of a bowl with layered vegan cobb salad and creamy dressing
4.84 from 6 votes


for the salad:

for the tempeh bacon:


  • 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!



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!


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A 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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