This week I’m on Spring Break, so I’ve got some time to recipe test and photograph. I swear, the hardest part about blogging recipes is the photography. I’m still using my iPhone, which honestly keeps it somewhat easy. However, lighting is always an issue. I’m still cooking and trying new recipes during the work week, but by the time I’ve cooked a recipe, it’s dark or nearly dark and the artificial lighting just isn’t great for photographing food.
I know, I know. Excuses. But I’m back with a recipe this week and hopefully another one next week.
During my regular work week, I have salad for lunch. The toppings definitely change from week to week, but I always have a salad because of how simple they are to meal prep and how versatile they can be. I also love that in one salad I can easily get in 2 servings of cruciferous greens. Winning!
So this week since I’m not working, I decided not to meal prep but to still have my salad for lunch. This is the creation I’ve come up with: Vegan Cobb Salad. I’m calling it a versatile salad, because like most of my recipes, it really is customizable to your taste preferences. I’ve put in ingredients that feel true to a cobb salad and that I enjoy. So if you are inspired to make this salad for yourself, feel free to customize to your liking.
I chose to use romaine lettuce because it was on sale and I haven’t had romaine in a long time. I’m usually a kale and arugula kind of gal. For toppings I chose: avocado slices, corn, the two ripe cherry tomatoes in my garden (LOL), crispy chickpeas, coconut bacon, and Gardein Chicken Tenders. Once I arranged all of my toppings on the bed of romaine, I drizzled with a bit of Just Ranch Dressing (my personal favorite vegan ranch).
**Side note: if you decide to meal prep this salad, I would put the crispy chickpeas and coconut bacon in a separate container until you’re ready to eat the salad. Otherwise, they will get soggy.
Vegan Cobb Salad
A versatile, plant based version of a classic salad.
Author: Brianna Wright
2 heads romaine lettuce
1 avocado, sliced
1 handful cherry tomatoes
1/2 cup corn
1 cup crispy chickpeas (see below)
1/2 cup coconut bacon (see below)
4 Gardein Chicken Tenders cooked according to package directions
For Crispy Chickpeas:
1 can chickpeas, drained and rinsed
1 T Everglades Cactus Dust Seasoning
For Coconut Bacon:
1 1/2 cup flaked coconut
1/4 cup soy sauce
1 T maple syrup
1 t liquid smoke
1 t Tabasco Chipotle Hot Sauce (optional)
- To prepare the Crispy Chickpeas, drain and rinse a can of chickpeas. While still slightly wet, coat the chickpeas well with the Everglades Cactus Dust (or other mesquite style seasoning). Add chickpeas to an air fryer at 400° for 15 minutes. Allow chickpeas to cool completely so they will become extra crispy. You will have more than enough for two salads. Store in an airtight container for up to a week.
- To prepare the Coconut Bacon, add the soy sauce, maple syrup, liquid smoke, and Tabasco sauce to a small bowl and mix well. Add in coconut flakes and stir well to coat. Spread evenly on a parchment lined baking sheet and bake at 350° for 8-12 minutes. Watch carefully during the last few minutes of baking as the coconut bacon can burn easily. Allow coconut bacon to cool completely so they will be extra crispy. You will have more than enough for 2 salads. Store in an airtight container for up to a week.
- To a large bowl, add washed and chopped romaine lettuce.
- Add your choice of toppings for the salad, including but not limited to: avocado slices, corn, cherry tomatoes, Crispy Chickpeas, Coconut Bacon, and Gardein Chicken Tenders.
- Top withJust Ranch Dressing.
If you try this or any of my other recipes, please share it on social media! I’d love to see your version of these recipes. Instagram: @confessionsofaveganmeathead.