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:
¼cupavocado oil
¾Tbspmaple syrup, (or agave nectar)
1Tbspapple cider vinegar
1Tbspfresh lemon juice, plus 1/2 tsp zest
1tsp.dry mustard
½TbspWorcestershire, buy Vegan brand
¼tsp. garlic powder
Kosher salt and freshly ground black pepper, to taste
Chickpea mixture:
1can chickpeas, drained and washed
1tspground mustard
1/4cveganaise
1/4tspturmeric
salt and pepper to taste
Salad ingredients:
1head batavia lettuce
½red onion, thinly sliced
1cupcherry tomatoes, sliced in half
1avocado, peeled, pitted, and cut as desired
½cupshredded carrots
⅔cupsliced black olives
3Tbspminced 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!