A classic cobb salad made meatless with chickpea bacon and walnuts! Filled with crisp greens, cherry tomatoes, avocado and hard-boiled eggs.
Prep time: PT45M
Cook time: PT15M
Total time: PT60M
5 stars (6 reviews)
cobb salad recipe, meatless cobb salad, Vegetarian Cobb Salad
- 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).
- Add all the ingredients for the dressing to a small bowl. Whisk vigorously until combined.
- 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.