Recipes » Main Dish » Vegan Cobb Salad with Green Goddess Dressing
T. Colin Campbell Center for Nutrition Studies

Vegan Cobb Salad with Green Goddess Dressing

By 2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5(2)
This satisfying salad has it all—crispy, crunchy, and creamy. Instead of the traditional Cobb salad toppings (bacon, chicken, blue cheese, and hard-boiled eggs), this plant-based version has protein-rich Za’atar Roasted Chickpeas, BBQ Tempeh, and steamed quinoa. Make one large bowl of this lovely salad, or enjoy smaller individual servings!
Prep: 15 mins Cook: 35 mins Yield: 8 servings
Gluten Free

Ingredients

Ingredients

BBQ Tempeh

  • 1 (8-ounce) block tempeh
  • ¼ cup BBQ sauce
  • 2 Tbsp flavored balsamic of your choice
  • Dash hot sauce (optional)
  • Dash yellow mustard
  • Pinch kosher salt and black pepper

Dressing

  • ½ cup raw cashews
  • 1 cup water
  • ½ cup fresh basil
  • ½ cup fresh flat-leaf parsley
  • 5 Tbsp fresh lemon juice
  • 3 Tbsp tahini
  • 4 tsp date syrup or maple syrup
  • 1 tsp brown mustard
  • 1 tsp kosher salt
  • ⅛ tsp garlic powder

Salad

  • ⅓ cup fresh salad greens
  • ⅓ cup shredded red cabbage
  • ⅓ cup sliced cucumbers or celery
  • ⅓ cup cooked quinoa
  • ⅓ cup sliced grape tomatoes
  • ⅓ cup Za’atar Roasted Chickpeas
  • ¼ cup BBQ Tempeh (recipe below)
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

BBQ Tempeh

  • 1. Preheat the oven to 425 degrees. Line a large baking sheet with a silicone baking mat or parchment paper.
  • 2. Slice tempeh crosswise into 16 slices, and then each slice into little squares.
  • 3. Bring a medium pot of water to a boil, add the tempeh and boil for 5 minutes. Drain.
  • 4. In a flat dish, stir together the marinade: BBQ sauce, vinegar, hot sauce, mustard, salt, and pepper. Add tempeh and toss until each piece is evenly coated with sauce.
  • 5. Reserving as much of the sauce as you can, carefully place tempeh pieces onto the prepared baking sheet.
  • 6. Bake for about 20–25 minutes, or until deeply caramelized and crispy. Remove from the oven, and toss tempeh again in the reserved sauce. Aim to coat each piece of tempeh before serving.

Vegan Cobb Salad

  • 1. To prepare dressing, add cashews, water, herbs, lemon juice, tahini, date syrup, mustard, salt and garlic powder to a high-powered blender, and process until smooth. Refrigerate until time to serve.
  • 2. To prepare salad, place a bed of fresh lettuce at the bottom of each bowl. Over the greens, arrange the other salad ingredients in clockwise fashion, in the order listed above, finishing with the tempeh in the center of the bowl.
  • 3. Drizzle desired amount of dressing over salad(s), and serve immediately.

You Might Also Like

10 Healthy Plant-Based Buddha Bowls Recipes

Chef Del’s Secrets to Designing the Best Plant-Based Bowls Ever

Vegan Cobb Salad

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Earn Your Plant-Based Nutrition Certificate

Join over 20,000 students who have improved their health, learned new skills, and even inspired career changes.
Student posing with their Plant-Based Nutrition Certificate

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits
Enroll today