Vegan Cobb Salad – Full of fresh flavors and textures, this hearty California Cobb salad makes for a quick and easy lunch or dinner that’s both healthy and satisfying! Dairy-free, egg-free and gluten-free recipe.
Meet my new favorite salad sensation – the ultimate vegan Cobb salad!
The Cobb salad is a classic main-dish American garden style salad created by Hollywood restaurateur Bob Cobb in 1937. According to wikipedia, it’s typically made with chopped greens, juicy tomato, bacon, chicken, eggs, avocado, chives, Roquefort cheese, and a red-wine vinaigrette.
This is my plant based interpretation of a Cobb salad using vegan bacon, chickpeas in place of chicken, radishes for eggs (I know it’s nothing close, but it’s still delicious). And instead of cheese or red wine vinaigrette, we’ll be using a tasty creamy ranch dressing. It’s a delicious combination and I think you’ll agree!
This salad is hearty, filling and makes for a great lunch or dinner. You can also pack it up and take it along for brown bag lunches too. I typically will make a big batch salad and graze on it throughout the day. It’s easy to eat and seriously delicious!
Plus, this salad is loaded with protein, fiber, vitamins and minerals. Take a look at the nutrition label in the recipe card – it’s off the charts amazing!
Ingredient Notes
In this mostly fresh recipe, leafy greens are chopped and topped with a variety of toppings and creamy dressing, creating a colorful vegan cobb salad that’s full of flavor and texture.
Here is everything you will need:
- Romaine – Crunchy iceberg or endive works well too.
- Coconut bacon – Make this homemade Coconut Bacon, or you can find it online for ease.
- Chickpeas – Roasted Chickpeas are great for crunch, but canned or fresh cooked is great too
- Corn – I love using fresh corn off the cob, but canned or frozen (thawed) are great as well.
- Tomatoes – Fresh and juicy cherry or grape tomatoes are perfect.
- Radish – Adds a pop of color and crunch. Cut them into chunks or thinly slice them.
- Avocado – Add a nice creaminess to the salad, but it can be optional
- Red onion – You can sub with green onions as well.
- Vegan Ranch Dressing – I love making my dressing from scratch, but feel free to use a good vegan ranch for ease.
How To Make Vegan Cobb Salad
Making a vegan cobb salad is as easy as chopping and layering the salad parts!
- Wash, dry, and chop the romaine.
- Cut the corn off the cob.
- Slice the onion, radishes, tomatoes, and avocado.
- Build the cobb salad by adding the ingredients to individual serving bowls, starting with the romaine first, arranging the remaining ingredients, and drizzling with dressing.
And now you’re ready to dig in and enjoy!
Top Tips
- Use a different dressing. Try this healthy Flax + Evo Balsamic Vinaigrette, Ranch Hemp Dressing, or Apple Cider Vinaigrette in place of the cashew vegan ranch.
- Use as much or as little of anything you like to suit your taste.
How To Store Leftovers + Meal Prep
- Refrigerator: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.
- Meal prep: Store the salad and dressing separately until ready to serve. For storing, these multi-use glass containers (affiliate link) work great!
More Healthy Salad Recipes
- Vegan Caesar Salad
- Radish & Cucumber Salad
- Cantaloupe + Cucumber Salad
- Super Spinach Salad
- Sweet Corn & Arugula Salad
If you try this easy salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVegan Cobb Salad
This amazing vegan Cobb salad is cool, crisp and delicious. It’s super healthy and easy to make!
- Prep Time: 10 min
- Total Time: 10 min
- Yield: Serves 2 1x
- Category: Salad
- Method: mix
- Cuisine: American
- Diet: Vegan
Ingredients
- 3 heads of romaine or 5 oz. bag
- 1 large corn off the cob or 1 cup canned
- 1 cup cherry tomatoes, sliced in half
- ¼ red onion, diced
- 1 cup crispy roasted chickpeas (canned is great too)
- ½ cup coconut bacon
- ½ cup radishes, quartered
- ⅔ cup Vegan Ranch Dressing
- Mineral salt & pepper, to taste
- Fresh chopped parsley, to garnish
Instructions
In individual large bowls, add the romaine and arrange the chickpeas, tomatoes, radishes, avocado, vegan bacon, corn, and red onion over top. Drizzle with dressing, add a sprinkle of parsley, and season with salt and pepper.
Serves 2
Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days.
Notes
Nutritional values are estimates only and do not include the avocado. See our full nutrition disclosure here.
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Sharon says
Yummy! I took one star off because there is an omission in the recipe. The Avocado is not in the actual recipe, but mentioned in the instructions and shown in the pictures. I also don’t love the salt to taste instruction in any recipe, but I understand why that’s there. I added 1/4 tsp, which was just a bit too much salt, but the dressing was still great. I am loving the coconut bacon and used it in a sandwich as well. It’s a great way to get a healthier baconish fix.
★★★★
Lily says
This was delicious! Adding parsley was such a nice touch and added so much flavor! Me and my sister often eat this for our lunch and are blown away every time!
Nancy Andres says
Wonderful recipe Julie and appreciate you participating in my Mother’s Day Recipe Roundup, “Tasty and Easy Mother’s Day Vegan Brunch Recipe Ideas.” Thanks again. Warm regards, Nancy Andres at Colors 4 Health
★★★★★
Maria says
It was so good! Did it yesterday for our first picnic of the year! got raving reviews from all. I swapped the corn for broccoli flowerets as I don’t eat corn. The coconut bacon was so good , people were asking for the recipe. They also asked how I made the chickpeas so delicious. Thanks!
★★★★★
Jackie says
So delicious! I didn’t have coconut bacon, but it was still great with the crispy chickpeas.
★★★★★