Vegan Cobb Salad
12 cups baby spinach, spring mix or chopped romaine
3 cups cooked chickpeas (about 2 15 oz cans)
1 cup grape tomatoes, halved
1 large cucumber, sliced or chopped
1 cup grated carrots
1/2 cup corn
1/2 cup red onion, chopped
6 slices cooked tempeh bacon, sliced
1–2 avocados, sliced
1/2 cup dairy-free cheese (optional)
Fresh dill (optional)
Red Wine Vinaigrette:
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon maple syrup
1 teaspoon minced garlic
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Make the dressing by whisking together all the ingredients in a small bowl or glass jar.
Cook tempeh bacon according to package instructions, if you haven’t already.
Divide the greens among 4 containers if you’re making this for meal prep. Arrange equal portions of chickpeas, tomatoes, cucumber, carrots, corn, red onion, tempeh bacon and cheese on top of the greens.
Just before serving, top salad with avocado and 2-3 Tablespoons of the red wine vinaigrette or your favorite dressing. Garnish with fresh dill, if using.
For mason jar salads: Add 2-3 Tablespoons of dressing to a wide-mouth quart size mason jar. Add ingredients in the following order: onion, carrots, cucumber, chickpeas, corn and tempeh bacon. Add greens and top with cheese. When ready to serve, shake mason jar and dump contents into a bowl. Top with avocado and garnish with fresh dill, if using.
Pickled Cucumber, Red Onion, and Radishes