Vegan Cobb Salad
Serves 4-6. Make on the 20-inch BIG BOARD.Entertaining guests with a Vegan Cobb Salad is easy! Enjoy this beautifully arranged vegan salad with tomatoes, olives, onions, chickpeas, avocados and more.
Ingredients
Vegan dressing:
- ¼ cup avocado oil
- ¾ Tbsp maple syrup, (or agave nectar)
- 1 Tbsp apple cider vinegar
- 1 Tbsp fresh lemon juice, plus 1/2 tsp zest
- 1 tsp. dry mustard
- ½ Tbsp Worcestershire, buy Vegan brand
- ¼ tsp. garlic powder
- Kosher salt and freshly ground black pepper, to taste
Chickpea mixture:
- 1 can chickpeas, drained and washed
- 1 tsp ground mustard
- 1/4 c veganaise
- 1/4 tsp turmeric
- salt and pepper to taste
Salad ingredients:
- 1 head batavia lettuce
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, sliced in half
- 1 avocado, peeled, pitted, and cut as desired
- ½ cup shredded carrots
- ⅔ cup sliced black olives
- 3 Tbsp minced chives
Instructions
Make the vegan dressing:
- In small bowl, whisk together all ingredients for dressing thoroughly—make sure the maple syrup is fully dissolved. Set aside.
Make the chickpea mixture:
- In medium bowl, mash chickpeas roughly with fork. Add in veganaise, mustard, turmeric, and salt and pepper to taste. Continue to mash until ingredients are mixed. Set aside.
Make the salad:
- Chop and place veggies on top of lettuce leaves (optional to use a BIG BOARD). Next arrange the chickpea “egg salad” and the rest of the salad ingredients in rows.
- Garnish with fresh pepper and chives. Enjoy with a drizzle of dressing!
Notes
Originally posted August 2013.