Author Notes
A vegan Cobb Salad with chickpeas & quinoa, roasted asparagus, avocado, coconut bacon, and a creamy green tahini dressing. It’s all the flavor and texture of a classic Cobb, with none of the meat and dairy. —Karlie Kashat
Ingredients
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1 bunch
butter lettuce
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1
avocado, sliced
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10
cherry tomatoes, halved
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15 ounces
can garbanzo beans, rinsed and drained
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1/2 cup
quinoa
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1 bunch
asparagus
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1/4 cup
walnuts, chopped
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1 cup
coconut flakes
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1 tablespoon
tamari
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1 tablespoon
maple syrup
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1
lemon, juiced
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1/4 cup
tahini
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2 tablespoons
olive oil
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1 cup
cucumbers, chopped
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1 teaspoon
cumin
Directions
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Pre-heat oven to 350 degrees F
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Prepare your coconut bacon and chop your asparagus. Put both in the oven. Let coconut bacon cook for 10-12 minutes, then remove and let asparagus cook for 20 more (for a total of ~30 minutes).
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Meanwhile, cook your quinoa by adding quinoa and 1 cup water to a pot. Let boil, then remove lid and let it remain simmering for 10-15 more minutes until all water is absorbed. Drain and rinse.
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Prepare the rest of your salad ingredients, including blending up the dressing and chopping your vegetables. Divide the lettuce into 2-3 bowls and add all toppings.
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