Vegan Cobb Salad
Cobb Salad is an iconic American classic, famous for its colourful arrangement of ingredients, rich textures, and bold flavours. This fully vegan version keeps all the satisfying contrast of the original — swapping meat, eggs, and dairy for wholesome plant‑based alternatives like crispy tempeh, creamy avocado, hearty chickpeas, and a tangy homemade herb dressing. It is filling, nutrient‑packed, and every bit as delicious and satisfying as the traditional recipe.
Shared by paula
Time
30 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- #Base & Toppings:
- 3 cups fresh spinach or mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1 cup cooked chickpeas (rinsed and drained)
- ½ cup sweet corn kernels (fresh, frozen, or canned)
- 150 g tempeh, cut into cubes
- 1 tbsp olive oil,, 1 tsp smoked paprika,, ½ tsp garlic powder
- salt and pepper to season tempeh
- #Vegan Herb Dressing:
- ½ cup unsweetened coconut yoghurt or soaked cashew cream
- 1 tbsp fresh lemon juice,, 1 tsp apple cider vinegar
- 1 clove garlic, minced
- 1 tbsp fresh dill or chives, chopped
- ½ tsp onion powder,, Salt and black pepper to taste
- 1–2 tbsp plant milk to adjust thickness
👩‍🍳 Instructions
- 1
Cook the tempeh: Heat olive oil in a pan over medium heat. Toss tempeh cubes with smoked paprika, garlic powder, salt, and pepper. Fry for 8–10 minutes until golden and crispy on all sides. Set aside.
- 2
Make the dressing: Whisk together all dressing ingredients until smooth and creamy. Add a splash of plant milk if too thick; adjust salt or lemon juice to taste.
- 3
Assemble the salad: Arrange fresh greens at the bottom of a large bowl. Arrange rows or piles of tomatoes, avocado, chickpeas, corn, and crispy tempeh on top.
- 4
Serve: Drizzle generously with the herb dressing just before eating, or serve the dressing on the side. Toss gently and enjoy cold.