Get ready to revolutionize your salad game with this mouthwatering Vegan Cobb Salad that proves plant-based eating can be absolutely delicious and Instagram-worthy! Imagine crisp romaine lettuce topped with smoky coconut bacon, creamy avocado, and zesty chickpeas - all drizzled with a tantalizing vegan ranch dressing that will make your taste buds dance with joy. This isn't just a salad; it's a culinary adventure that will transform your perception of healthy eating forever!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup chickpeas, cooked
- 1/2 cup coconut bacon
- 1/4 cup red onion, diced
- 1/4 cup vegan ranch dressing
Instructions
- Prepare the coconut bacon if not already made. To make coconut bacon, thinly slice coconut flakes and season with smoked paprika, soy sauce, maple syrup, and liquid smoke. Bake at 350°F for 10-12 minutes, stirring occasionally, until crispy and golden brown.
- Wash and thoroughly dry the romaine lettuce. Chop the lettuce into bite-sized pieces and spread as the base of your salad in a large serving bowl or on individual plates.
- Drain and rinse the cooked chickpeas. Pat them dry with a clean kitchen towel to remove excess moisture.
- Dice the red onion into small, uniform pieces. If the onion flavor is too strong, you can soak the diced onion in cold water for 5 minutes to mellow the taste.
- Halve the cherry tomatoes by cutting them lengthwise. If some tomatoes are larger, quarter them to ensure even size.
- Cut the avocado in half, remove the pit, and dice into cubes. To prevent browning, you can toss the avocado cubes with a little lemon juice.
- Arrange the prepared ingredients on top of the chopped romaine lettuce in neat, separate rows: chickpeas, cherry tomatoes, diced red onion, diced avocado, and coconut bacon.
- Drizzle the vegan ranch dressing over the salad just before serving. For best presentation, you can use a squeeze bottle or spoon to create an even distribution.
- Serve immediately to enjoy the crisp lettuce and crunchy coconut bacon. If not serving right away, keep the dressing separate and add just before eating to prevent the salad from becoming soggy.
Tips
- Coconut Bacon Magic: When making coconut bacon, watch it closely while baking. The line between perfectly crispy and burnt is thin, so stir frequently and remove from the oven as soon as it turns golden brown.
- Avocado Preservation: To keep your avocado cubes fresh and prevent browning, toss them with a splash of lemon juice just after cutting.
- Texture is Key: Pat your chickpeas completely dry before adding them to the salad to maintain a nice, crisp texture.
- Dressing Distribution: Use a squeeze bottle or small spoon for an even and aesthetically pleasing dressing application.
- Serve Immediately: This salad is best enjoyed fresh. If preparing in advance, keep the components separate and assemble just before serving to maintain maximum crispness and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 0mg
