Healthy Vegan Recipes – Meet My Version Of An Ultimate Vegan Cobb Salad!
- Lettuce (Organic Romaine)
- 6 Slices of Hooray Bacon
- Avocado * = See Notes
- 1 Heaping Cup of Cashews
- 1.5 Tbs Apple Cider Vinegar
- 4 Tbs Lemon Juice
- 2 Tsp Onion Powder
- 1.5 Tsp Dried Dill
- 1.5 Tsp Salt
- 1/2 Tsp Basil
- 1 Tsp Garlic Powder
- 1/2 Tsp Black Pepper
- 3/4-1 Cup Water
Dressing. Soak cashews for at least 30 minutes with water. Dispose of water when cashews are done soaking. In a blender, throw in your apple cider vinegar, lemon juice, onion powder, dried dill, salt, dried basil, garlic powder, black pepper, cashews, and 3/4-1 cup of water. Blend until your dressing looks thin, and be sure to taste as you go because you might want to add some seasoning. (Like additional lemon juice or salt.) Pour into a bowl and set in the refrigerator.
Corn. Grab your ear of corn, cut it in half, and place it in a pot of cold water* (the water should cover all the corn). Turn the stove to medium-high heat and cover. When the water boils, the corn is done. Let it cool down for 5 minutes then cut the corn off the cobb. Add to a bowl, cover, and set them aside.
Cook The Chickpeas. Heat up a large non-stick pan* over medium heat. While we are waiting for the pan to heat up, drain the water from the chickpeas. Once the pan is pre-heated, add your chickpeas along with, olive oil, salt, pepper, and garlic powder. Mix well and cook for 5-7 minutes. Once they are a tad crispy, set them aside in a bowl.
Cook the bacon Now, add 6 strips of your Hooray bacon to your pan. The Hooray bacon cooks quickly. After many tests, I’ve found that bacon is best when only cooked for 30 seconds on each side. Let it rest for 1 minute, cut the bacon into squares, and set it aside.
Lettuce Prep. Cut the bottom of the lettuce head, and rinse your leaves thoroughly. Chop them into 2-inch sizes. Add to a bowl, cover, and set them aside.
Cut Cucumber. Rinse your cucumber and cut off 1/2 a piece. Cut the cucumber into cubes. Add to a bowl, cover, and set them aside.
Cut Tomato. Rinse your tomato and cut into cubes. Add to a bowl, cover, and set them aside.
Cut Carrot. Peel the first layer of your carrot, and chop off each end as they will be going into the trash. Rinse and continue to peel thin strips of carrot. (I usually peel one half of the carrot and then flip it over to do the other side.)
Cut Avocado. Cut your avocado as you’d like, I cut it into cubes. Add to a bowl, cover, and set them aside.
Assemble. On a large platter, spread out lettuce, then add sections of chickpeas, carrots, cucumbers, bacon, tomato, avocado, and corn. Drizzle as much dressing as you like and enjoy!!
You can add Alfalfa Sprouts and Pumpkin Seeds to this salad for more nutrients.
For a grab-and-go salad prep/cut everything the night before. It makes assembling much easier.
My absolute favorite way to eat this salad is by adding my Fried Oyster Mushrooms recipe tossed in buffalo sauce
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