Serve up this adaptable vegan cobb salad with cashew dill dressing all summer long for a light, yet filling meal.
Course Main Dish, Salad, Side
Cuisine American, Healthy
Keyword vegan Cobb salad, vegan Cobb salad with coconut bacon
Prep Time 25minutes
Cook Time 15minutes
Total Time 40minutes
Author Deborah Davis
For the Dressing:
1cupraw cashew piecessoaked overnight
3/4cup+ 2 Tablespoons cold waterAdjust to dressing consistency you prefer
3-4two inch sprigs fresh dill weed1 teaspoon dried dill
Ground Pepper and Sea Saltto taste
For the Coconut Bacon:
1 1/2cupsunsweetened coconut chips
2tablespoonsreduced-sodium soy sauce
Dash of ground black pepper
For the Salad:
115 oz. can chickpeas, drained and rinsed
1/2cuphalved cherry tomatoes
1/3cupchopped red bell pepper
Kernels from 2 ears of steamed corn
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, add all of the coconut chip ingredients and toss with a wooden spoon to coat evenly. Spread in a single layer on the baking sheet lined with parchment paper. Bake for 12-14 minutes , tossing halfway through, until golden brown. (Watch closely to the last few minutes so it doesn't burn!) Remove from the oven and set aside to cool.
While the chips are baking, add all of the dressing ingredients to a blender and puree until smooth. Adjust water as needed to obtain desired dressing consistency.
To make the salads, divide lettuce and toppings evenly among the 4 bowls. To with coconut bacon and dressing and serve.