Vegan Cobb Salad with Coconut Bacon
Deliciously good with a creamy vegan ranch dressing and crispy bits of savory coconut bacon, this Vegan Cobb Salad recipe is a take on a well known classic. It makes a great main course for brunch, lunch, or dinner!
Servings: 3 (2 to 3 for Main Dish)
Ingredients
Salad
- 2 to 3 large hearts romaine lettuce, chopped
- 1 14oz can chickpeas, rinsed and drained
- 2 roma tomatoes, diced
- ½ cup red onion, diced or sliced
- 1 avocado, diced
- ½ cup coconut bacon
- ¼ to ½ cup vegan ranch
Coconut Bacon (makes 1 cup)
- 1 cup unsweetened large flaked coconut or coconut chips
- 1 tablespoon low sodium tamari or low sodium soy sauce
- ½ tablespoon liquid smoke
- ¾ tablespoon pure maple syrup
- ¼ teaspoon smoked paprika
- Pinch black pepper (optional)
- Pinch sea salt
Vegan Ranch Dressing (makes 1 cup)
- ¾ cup vegan mayo
- 2 tablespoon almond milk, plain unsweetened
- 1 teaspoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- ½ teaspoon dill weed
- ½ teaspoon dried parsley
- ¼ teaspoon dried chives
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Fresh ground black pepper
- Salt if needed
Instructions
Coconut Bacon
- Begin by making the coconut bacon. Preheat the oven to 325°F and line a baking sheet with parchment paper. You can also use a silicone mat or grease the pan with coconut oil.
- Combine the low sodium tamari or soy sauce, liquid smoke, maple syrup, smoked paprika, black pepper, and salt in a large bowl. Then add the flaked coconut and toss to coat well for about a minute.
- Lay the coated coconut flakes onto the prepared baking sheet making sure to spread the pieces out so that they cook evenly.
- Bake at 325°F for 12 to 15 minutes turning over and moving the coconut around every 5 minutes so that the pieces evenly cook. When done the coconut will be a nice golden brown color. Once out of the oven, let the coconut bacon cool on the pan for about 5 minutes to crisp up more.
- While the coconut bacon is the oven you can make the dressing and prep the vegetables for the salad.
Vegan Ranch Dressing
- To make the vegan ranch, whisk the vegan mayo, almond milk, lemon juice, apple cider vinegar, dill weed, dried parsley, dried chives, garlic powder, and onion powder together in a medium bowl until thoroughly combined.
- If the dressing it too thick to your liking add more almond milk. If the dressing is too thin add more vegan mayo. The consistency is a personal preference.
- Taste for salt and season if needed. Then add a few grinds of fresh ground black pepper to finish.
Cobb Salad
- To make the salad, begin by placing the chopped romaine lettuce into a large bowl or serving dish. Then add rows of diced tomatoes, avocado, red onion, chickpeas, and coconut bacon on top of the lettuce.
- Now, drizzle with ¼ to ½ cup of the vegan ranch and toss to combine. Add more dressing if you like.
- This recipe will serve 2-3 people as a main dish or 6 people as a side dish.
Notes
Nutrition
Calories: 466kcal | Carbohydrates: 38g | Protein: 13.7g | Fat: 30g | Saturated Fat: 9.9g | Sodium: 219mg | Potassium: 552mg | Fiber: 14.3g | Sugar: 10.2g | Calcium: 312mg | Iron: 15mg
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