Plant Based Chik’n Cobb Salad

Dinner, Lunch, Vegan

This classic Plant Based Chik’n Cobb Salad is made from romaine lettuce, plant based chik’n, zucchini, grape tomatoes, red onions and vegan feta cheese. The salad was topped off with a delicious tahini dressing. This is a great meal prep dish for lunch.

 


 

Plant Based Chik’n Cobb Salad

Ingredients:
1 Head of artisan lettuce
1 Cup of plum tomatoes, quartered
1/4 Cup of red onion, sliced
1/2 cup of chickpeas, rinsed and drained
1/2 Cup of Kalamata olives
1/2 zucchini, quartered
1/2 cup of roasted peppers, sliced
Garnish with fresh basil, chopped
Himalayan salt and pepper
1/2 cup of artichoke hearts, chopped
1/2 cup vegan feta cheese, crumbled
Tahini Salad Dressing ingredients:
1/2 cup of tahini
3 tablespoons of red wine vinegar
2 tablespoons of olive oil
3 tablespoons of soy sauce, reduced sodium
1 teaspoon of Italian seasoning
2 tablespoons of lemon juice
Pinch of Himalayan salt and pepper
2 cloves of garlic, minced
Directions:
-To make the dressing, add all the ingredients in a small bowl and whisk until combined or use a mason jar and shake for a good 30 seconds until combined. Set aside.
-On a sheet pan, place the plant based Chik’n tenders and bake according to directions on packaging.
-On a serving plate add the artisan lettuce, vegan feta crumbles, tomatoes, zucchini, Kalamata olives, red onion, chickpeas, roasted red peppers, plant based Chik’n, artichokes and vegan feta crumbles. Drizzle with tahini dressing and garnish with chopped basil. Serve and Enjoy!

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