This hearty, gluten-free and vegetarian version of the classic is fresh tasting and so satisfying!
Vegetarian Cobb Salad
A perfect mix of fresh, saovry, salty and tangy, and it's Delish!
The warmer weather has me craving salads… big, hearty salads!
Enter this Vegetarian Cobb Salad which will be on repeat all spring and summer for sure!
Tomatoes, corn, cucumbers, blue cheese, roasted chickpeas, avocado and crispy coconut bacon (crazy good!), on a bed of mixed greens, all tossed in a Lemony Dijon Vinaigrette.
It’s perfect mix of savory, salty and tangy and it’s DELISH!
More on the Crispy Coconut Bacon…
Recipe from Minimalist Baker, it’s an amaaaazing vegetarian substitute for bacon. It has that crispy texture and salty, smoky taste and is seriously addictive!
It’s also super simple to make taking just about 15 minutes and making a large quantity.
All you need is: unsweetened coconut flakes, grape seed oil (or another neutral oil), gluten-free tamari,
smoked paprika, maple syrup, liquid smoke*, Pinch sea salt and black pepper.
*As the name suggests, liquid smoke adds a hint of smokiness to this recipe. It helps provide that “bacon-y flavor”. I found it both online and at the supermarket. Most brands I looked at were gluten-free. I used Colgin Brand.
And making the bacon couldn’t be easier. Literally mix the coconut flakes with all the other ingredients and bake, stirring once. It starts like this.
And less than 15 minutes later, looks like this… plus it continues to crisp as it cools.
Bacon makes a large quantity and stores well for up to a week at room temperature… do not put in the fridge or it will loose its crispiness.
Add in crispy roasted chickpeas, all the veggies and an easy Lemony Dijon Vinaigrette and it is flavorful, packed with nutrients and so satisfying!
The best part of this or any Cobb Salad is the it’s so adaptable to tastes. Add hard boiled eggs, or grilled chicken, skip or substitute the cheese, or use real bacon instead of the vegan substitute. Any way, it’s a delicious, satisfying meal.
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.
This hearty, vegetarian version of the classic salad is fresh tasting, flavorful and so satisfying! The perfect mix of savory, salty and tangy. Coconut Bacon recipe from Minimalist Baker.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Salad
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Serves: 2 bowls
Salad Basics (Measurements are approximate, adjust to tastes and quantity)
1 cup cherry or grape tomatoes, rinsed well and cut in half
1 cup cucumber, skin left on, cut in ¼ in slices, then quarters
1 avocado, skin and pit removed, cut in cubes
1 can chickpeas, rinsed and drained
1 cup canned corn, rinsed and drained
2 heaping cups mixed greens
2-4 tablespoons blue cheese
1 tablespoon Scallions, green parts sliced for garnish
Optional adds: hard boiled eggs, grilled chicken.
Crispy Coconut Bacon (recipe via Minimalist Baker)
2 cups large flake unsweetened coconut
1 tablespoons grape seed oil (or another neutral oil)
2 tablespoons tamari
1 teaspoon smoked paprika
1 tablespoons maple syrup
½ teaspoon liquid smoke*
Pinch sea salt
½ teaspoon black pepper
*As the name suggests, liquid smoke adds a hint of smokiness to this recipe. It helps provide that "bacon-y flavor"! I found it both online and at the supermarket. Most brands I looked at were gluten-free. I used Colgin Brand.
Lemony Dijon Vinaigrette
2 tablespoons sherry vinegar
½ cup olive oil
2 tablespoons Dijon mustard
⅛ teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon pepper
Crispy Coconut Bacon
Preheat oven to 325°F and line a baking sheet with parchment paper.
Mix oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper in a medium bowl. Add coconut flakes. Toss/stir to thoroughly coat. Place coated coconut flakes on prepared baking sheet.
Bake at 325°F for 6 minutes, then stir and flip pan around. Bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.
Let cool for 10 minutes - it will continue crisping as it cools.
Store leftovers covered at room temperature up to 1 week (sometimes more), or in the freezer for 1 month
Preheat oven to 400°F and line baking sheet with parchment paper.
Place chickpeas on baking sheet and toss with a small amount of olive or avocado oil. Sprinkle with salt to taste.
Bake 15-25 minutes. I prefer them only slightly crisp so usually remove at about 15 minutes. For crispier chickpeas, cook 20-25 minutes.
Lemony Dijon Vinaigrette
Whisk all ingredients in a liquid measuring cup or small bowl until well combined.
Save extra in an airtight container in the refrigerator for several days.
In each bowl, place 1 heaping cup or more mixed greens. Top with tomatoes, corn, cucumbers, blue cheese, roasted chickpeas, avocado, and crispy coconut bacon. Drizzle with Lemony Dijon Vinaigrette to taste.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...