A vegan Cobb salad recipe that gives you all of the delicious flavors of a traditional Cobb salad along with 19g of plant-based protein! Vegan, gluten-free and a perfect meal-sized salad.

Is there anyone out there that doesn’t enjoy a good Cobb salad? It’s hands down one of my favorite types of salads to make. There are so many ways to change it up and keep it exciting, plus it’s loaded with toppings that make you feel satisfied and full.

Reading: Protein to add to salad

I eat meat so I make this blackened chicken Cobb salad all the time, but I wanted to create a vegan Cobb salad for everyone wanting a little more plant-based protein in their life.

This salad has a lot of similar components to a traditional Cobb salad, just with a vegan upgrade.

Vegan cobb salad with tempeh bacon and chickpeas in a white bowl with a gold fork.

Table of Contents

Vegan Cobb Salad Ingredients

baby spinach, spring mix or chopped romaine – I like using baby spinach for this salad. It’s loaded with a ton of health benefits and the leaves are smaller, more tender and more flavorful. You can also used spring mix or chopped romaine for a crunchy base.
chickpeas – instead of using chicken or turkey, we’re using chickpeas. I kept it simple and just used canned chickpeas but you can always season and roast them for some extra crunch!
grape tomatoes – cherry tomatoes work as well! I love the sweet flavor explosion that small tomatoes add to this salad.
cucumber – a refreshing, crisp addition to the salad.
red onion – adds a kick of flavor!
corn – I used fresh uncooked corn, but feel free to use frozen and cooked or grilled corn instead.
carrots – for some added crunch!
tempeh bacon– instead of traditional bacon or even turkey bacon, we’re using tempeh bacon, which is the real star of the show here! I love making my homemade tempeh bacon, which turns out so crispy and has a delicious savory and sweet flavor. You can also use prepackaged tempeh bacon if you want. I love the Lightlife brand.
avocados – this adds the perfect amount of creaminess to the salad. Just look for avocados that give slightly when you press down on the skin.
dressing – we’re using a simple red wine vinaigrette with Dijon mustard, garlic, maple syrup, extra virgin olive oil, sea salt and pepper

Notes and Substitutions

Chickpeas – Like I mentioned, I used canned chickpeas because they’re super easy to use! If you don’t like chickpeas you can substitute for another white bean like cannellini beans or Northern beans.

Veggies – The great thing about this salad is that it’s totally customizable based on the ingredients you have on hand. Feel free to great creative and make up your own combo of veggies!

Fresh herbs – I love adding fresh dill to this salad, but honestly any fresh herb would be a delicious addition.

Can You Meal Prep this Vegan Cobb Salad?

Yes! I love prepping this salad ahead of time so I have lunch ready to go throughout the week.

Just add 2-3 Tablespoons of dressing to a wide-mouth quart size mason jar or at the bottom of a glass container. Add ingredients in the following order: onion, carrots, cucumber, chickpeas, corn and tempeh bacon. Add greens and top with cheese, if using. When ready to serve, shake the container and dump contents into a bowl. Top with avocado and garnish with fresh dill, if using.