Vegan Cobb Salad

hand pouring green goddess dressing over vegan cobb salad with chickpeas, red onion, tomatoes and avocado

Here is a quick Vegan Cobb Salad recipe topped with scrumptious ‘bacon’ chickpeas and finished with a vegan green goddess dressing. Easy to make your own with different dressing options, with plenty of ways to serve and store for meal prep.



Bacon Chickpeas (marinate for 30 minutes)

  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons coconut aminos
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon liquid smoke
  • ½ teaspoon smoked paprika
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon cracked black pepper


  • 1 medium-large avocado, pitted and sliced
  • ½ cup Cherry tomatoes, halved
  • ½ cup thinly sliced red onion
  • 2 cups Romaine, chopped
  • 2 cups spinach or mixed greens
  • Sunflower seeds

Vegan Green Goddess Dressing


  1. Place drained and rinsed chickpeas on clean tea towel and gently remove skins. Place chickpeas in a shallow dish and add coconut aminos, maple syrup, oil, liquid smoke, paprika, salt and pepper – stir to coat and marinate in fridge for 30 minutes (up to overnight).
  2. Preheat oven to 375ºF during last 5 minutes of marinating. Drain chickpeas through mesh strainer and place on parchment lined baking sheet. Bake for 20-25 minutes, until chickpeas are golden. Allow to cool.
  3. Blend all ingredients for the green goddess dressing until smooth.
  4. Assemble the salad, top with chickpeas and dressing.


STORAGE – Store the salad, chickpeas and dressing in three separate airtight containers in the fridge for up to 5 days.

Keywords: vegan cobb salad, healthy vegan salad, plant based salads