My Vegan Cobb Salad is hearty and full of all the flavors that I enjoy in a cobb salad. Barbequed chickpeas, grape tomatoes, red onion and vegan bacon are just a few ingredients. This salad is great for lunch or for dinner.
Vegan Cobb Salad
2 Heads of romaine lettuce, 5 oz. bag
1 Cup of cherry tomatoes, sliced in half
1/4 Cup of red onion, chopped
1 Can of roasted chickpeas, (1 can)
1/2 Cup of vegan bacon, crumbled
1/2 Cup of zucchini, chopped,
Garnish with fresh basil, chopped
Himalayan salt and pepper
2 Avocado, quartered
Vegan Blue Cheese, crumbled
Italian Salad Dressing ingredients:
I/2 Cup of olive oil
1/4 Cup of red wine vinegar
2 Tablespoons of fresh lemon juice
1 Tablespoon of sugar free maple syrup
2 Teaspoons of Dijon mustard
1 Garlic clove, minced
1 Tablespoon of Italian seasoning
1/4 Teaspoon of Himalayan salt
1/4 Teaspoon of black pepper
-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.
-In a small bowl, toss chickpeas in your favorite seasoning with 1 tablespoon of olive oil.
-Roast chickpeas on a baking sheet with parchment paper for 20 minutes.
-Bake vegan bacon according to directions on packaging.
-In a large bowl, or a serving plate add the romaine lettuce, tomatoes, roasted chickpeas, zucchini, vegan bacon, avocado, onion and vegan blue cheese crumbles. Drizzle with dressing and garnish with chopped basil. Add Himalayan salt and pepper. Enjoy!