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Vegetarian Cobb Salad


A classic cobb salad made meatless with chickpea bacon and walnuts! Filled with crisp greens, cherry tomatoes, avocado and hard-boiled eggs.

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  • For the chickpeas:
  • 1 1/2 teaspoons 1 1/2 teaspoons liquid smoke
  • 2 tablespoons 2 tablespoons pure maple syrup
  • 3 tablespoons 3 tablespoons apple cider vinegar
  • 3 tablespoons 3 tablespoons low-sodium soy sauce
  • 1 tablespoon 1 tablespoon olive oil
  • 1 (15 ounce) can 1 (15 ounce) can chickpeas, drained and rinsed
  • For the dressing:
  • 1 tablespoon 1 tablespoon dijon mustard
  • 1 tablespoon 1 tablespoon honey
  • 1 tablespoon 1 tablespoon apple cider vinegar
  • 1 clove 1 clove garlic, minced
  • 1/2 teaspoon 1/2 teaspoon vegetarian worcestershire sauce
  • 1/4 teaspoon 1/4 teaspoon salt
  • Pinch Pinch of pepper
  • 1/4 cup 1/4 cup olive oil
  • For the salad:
  • 4 cups 4 cups chopped romaine lettuce
  • 4 cups 4 cups fresh baby spinach leaves
  • 4 4 hard-boiled eggs, chopped
  • 1 pint 1 pint cherry tomatoes, halved
  • 1 medium 1 medium avocado, pitted and cubed
  • 1/2 cup 1/2 cup crumbled feta cheese
  • 1/2 cup 1/2 cup raw walnuts, chopped
  • 2 tablespoons 2 tablespoons minced fresh chives (or green onion)
  • 2 tablespoons 2 tablespoons minced fresh parsley



Step 1

For the chickpeas:

In a small bowl, whisk together the liquid smoke, maple syrup, vinegar, soy sauce and olive oil until well combined. Add in the chickpeas and toss to coat. Let the chickpeas marinate for 30 minutes.
Meanwhile, preheat the oven to 400ºF.
Drain off the marinade and spread the chickpeas evenly on a rimmed baking sheet. Bake for about 15 to 20 minutes, stirring once halfway through, until charred and slightly crispy. Remove from the oven and let cool directly on the baking sheet (they’ll crisp up more during this time).

For the dressing:

Add all the ingredients for the dressing to a small bowl. Whisk vigorously until combined.

For the salad:

Add some of the romaine and spinach to a serving plate. Top with some of the chickpeas, eggs, tomatoes, avocado, feta, walnuts, chives and parsley (in rows if desired). Drizzle with the desired amount of dressing and serve immediately.

Prep time includes 30 minutes for the chickpeas to marinate. Active time is only 15 minutes.

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