Vegan Cobb Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan Cobb salad with spinach, chickpeas, tempeh, avocado, and fresh vegetables tossed in a maple-Dijon dressing. It provides 19 grams of plant-based protein per serving and works as a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 cups baby spinach (spring mix or chopped romaine)
- 3 cups cooked chickpeas (about 2 15 oz cans)
- 1 cup grape tomatoes (halved)
- 1 large cucumber (sliced or chopped)
- 1 cup grated carrots
- 1/2 cup corn
- 1/2 cup red onion (chopped)
- 6 slices cooked tempeh bacon (sliced)
- 1 –2 avocados (sliced)
- 1/2 cup dairy-free cheese (optional)
- Fresh dill (optional)
- 1/3 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon minced garlic
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 1089mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 5152mg
- Calcium
- 639mg
- Iron
- 17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1089MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.