Recipe: Simple Vegan Cobb Salad

HealthRecipes
Written By Megan Karp
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When I crave a cobb salad at a restaurant, I always have to amend whatever option is on the menu (I’m not a bacon or cheese girl). I’m not vegan, but I usually like my salads to be!

This salad is totally plant-based, but has all the macro and micronutrients you’re looking for to be fully satisfied. You get the protein from the chickpeas, fat from the avocado and dressing, and all the healthy carbohydrates from the fibrous veggies! I also love the kick from the pepperonis.

This salad serves 2-3 people. Enjoy!

SALAD INGREDIENTS  

  • 1 head romaine, chopped

  • 2 avocados, diced

  • 2-3 cooked red beets, diced (you can buy beets pre-cooked)

  • 4 scallions, thinly sliced

  • ½ cup cherry tomatoes, halved

  • 1 cup chickpeas

  • 3 pepperoncini, sliced

DRESSING INGREDIENTS

  • 1 tsp Dijon Mustard

  • 1/2 squeezed lemon

  • 2 TB extra virgin olive oil

INSTRUCTIONS

1. Begin by making dressing. Combine the Dijon and lemon, then slowly stream in the olive oil, whisking constantly. Season to taste with salt and pepper.

2. Lay a bed of lettuce on a serving plate and top with the assorted toppings. Drizzle with dressing to finish.

Megan Karp
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