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Vegan Cobb Salad

Author - Alyssa Rimmer

This 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.

Which 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 plant-powered version 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) 

The 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!

This 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 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.

This 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

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

Vegan Cobb Salad
This 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
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Vegan Cobb Salad

This is a nutritious and protein-packed version of that classic recipe.

Course Salad
Cuisine American
Keyword cobb salad, vegan salad
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 333 kcal
Author Alyssa Rimmer

Ingredients

Instructions

  1. 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.
  2. Make the corn: steam/boil the corn for 5 - 7 minutes. When done, slice kernels off the cobb and set aside.
  3. Assemble the salad: divide all the salad ingredients evenly amongst four bowls. Crumble bacon on top Drizzle with dressing and enjoy!
Nutrition Facts
Vegan Cobb Salad
Amount Per Serving
Calories 333 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g19%
Sodium 833mg36%
Potassium 684mg20%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 6g7%
Protein 8g16%
Vitamin A 1330IU27%
Vitamin C 34.5mg42%
Calcium 57mg6%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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

 

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

 

 

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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4 comments
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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!

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