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
cherry tomatoes, halved
can garbanzo beans, rinsed and drained
In This Recipe
Pre-heat oven to 350 degrees F
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).
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.
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.