Easy Vegan Cobb Salad with Coconut Bacon has over 35 grams of protein, and is addictively delicious. See how to make it in a jar for meal prep, or for packed lunches. Gluten-free and oil-free. Loaded with vitamin B12.
Cook once and enjoy this Vegan Cobb Salad for up to 5 days! When layered in a mason jar, the ingredients stay fresh, and can be enjoyed for longer. The crispy chickpeas and coconut bacon add a welcomed crunch, and the tofu tastes just like chicken. Everyone will love this salad.
This was inspired by my Lemony Orzo Pasta Salad with Kale, as well as this Vegan Lentil Salad in a jar.
Jump to:
👩🏼🌾 Ingredients
- Coconut chips are seasoned with tamari, maple syrup, smoked paprika, and chipotle to mimic crispy and smoky bacon. Add coconut bacon to all your favorite salads.
- Chickpeas get tossed with kala namak and nutritional yeast to mimic the hard boiled egg found in traditional Cobb salad.
- Kala namak (Indian black salt) contains iron and sulphur, giving it a light pink hue. It has a mild eggy odor and taste due to the sulphur, which is why it is often used in egg-free dishes to give them flavor reminiscent of eggs. (This ingredient is optional.)
- Freezing medium or extra-firm tofu changes its physical structure, making it chewier, and more similar to chicken. Simply place the packaged tofu inside the freezer for at least 8 hours, or up to one month. Seasoning it with nutritional yeast and tamari gives it an umami, 'meat-like' flavor.
- Hemp seeds or hearts are exceptionally rich in omega-3 and -6, and contain 10 grams of protein per serving. Their mild nutty flavor compliments this Vegan Cobb Salad with Coconut Bacon delectably. They are perfect for making creamy plant based dressings as they are easy to blend and do not require soaking.
See recipe card for quantities.
🥬 Substitutions
- Lettuce - instead of Romaine, you can use iceberg, Bibb, or loose leaf lettuce
- Tofu, chickpeas - you can choose just one of these these plant-based proteins for this salad and omit the other as desired (see recipe notes)
- Coconut bacon - Use smoky flavored store-bought potato or tortilla chips instead. Crumble them onto the salad for serving.
- Hemp seed dressing - you can use any light and creamy store-bought or homemade dressing of your choice
Try this Easy Arugula Chickpea Quinoa Salad with 3-Ingredient Hummus Dressing for a quick weeknight dinner. Visit my Vegan Salad Recipes page for more meal prep salad ideas.
📖 Instructions
Freezing the tofu beforehand is optional, but highly recommended. It gives it a chewy and meatier texture, similar to that of chicken, because the little air pockets in the tofu expand. In fact, twice-frozen-and-thawed tofu is even better, if you have the time! Freeze, thaw, freeze, thaw, open, drain, press water out.
Simply place the packet of medium or extra-firm tofu in the freezer for at least 8 hours, and thaw in the refrigerator. Once it thaws, squeeze the water out like you would a sponge, and then marinate or season the tofu. It will absorb much more flavor than before. It mimics chicken perfectly in this Vegan Cobb Salad.
Step 1. Tofu: Preheat the oven to 400ºF. Toss the tofu with tamari, garlic powder, onion powder, nutritional yeast, cornstarch, salt, and pepper. Either air fry or bake in a single layer until crispy.
Step 2. Chickpeas: Rub the chickpeas between layers of a kitchen or paper towel to dry (optional). Place them on a large rimmed baking sheet in a single layer. Toss them in lemon juice and zest, nutritional yeast, kala namak (optional), and garlic powder. Roast and then broil until crispy.
Step 3. Coconut bacon: Toss the coconut chips in tamari, maple syrup, smoked paprika, chipotle, and salt to taste. Bake in a single layer on a rimmed sheet at 325ºF for about 15 minutes, or until crispy and golden, tossing every 5 minutes.
Step 4. Dressing: Place the hemp hearts, maple syrup, garlic, apple cider vinegar, lemon juice, and Italian seasoning into a high-speed blender. Add ⅔ cup water. Blend on high until smooth. Season with more lemon juice, salt, and pepper to taste.
For serving:
Make Vegan Cobb Salad jars (optional): Place 3 (32-ounce) mason jars in a row. To each jar, add one-third dressing, chickpeas, tofu, tomatoes, coconut bacon, lettuce, and chives, in that order. For serving, invert the jar and shake it over a medium bowl. Use a spoon to remove any remaining dressing. Mix well to combine.
Alternatively, skip the jars and combine the salad and dressing in a large bowl. Top with avocado, and more coconut bacon for serving as desired.
💡 Expert Tips
- Freezing the tofu is optional, but it produces the best 'meaty' texture.
- Drying the chickpeas with a towel is optional, but they absorb the seasonings better, and become crispier in the oven.
- Choose either the chickpeas or the tofu if you do not want to make both. Use 2 (15-ounce) cans chickpeas and double the chickpea seasonings. Or 1 (14 or 16-ounce) packet tofu and double the tofu seasonings.
- Coconut bacon is optional. If you choose to make them, toss the coconut chips every 5 minutes so they don't burn. You can double the recipe and add some for serving. Refrigerate any leftovers in an airtight container for up to 5 days.
- If you have liquid smoke, add some to the coconut chip seasonings for a truly bacon-like flavor.
- Mason jars: Each (32-ounce) jar serves 1 to 2 people. To fit this Vegan Cobb Salad into jars in equal amounts without leftovers, the combined jar capacity must equal 96 ounces. For example, you can use 8 (12-ounce) jars, 6 (16-ounce) jars, and so on.
⏱ Storage
Refrigerate any leftover Vegan Cobb Salad with Coconut Bacon in an airtight container for up to 5 days. However, this salad tastes best eaten within 3 days.
For the jars, refrigerate them lid-side up for up to 5 days. Because the dressing is on the bottom, they will not become mushy. Invert the jars into a bowl and mix well for serving. Or skip the jars and combine the salad and dressing in a large bowl instead. Refrigerate for up to 4 days in an airtight container.
🙋🏽♀️ Recipe FAQs
To fit this Vegan Cobb Salad into jars in equal amounts without leftovers, the combined jar capacity must equal 96 ounces. For example, you can use eight (12-ounce) jars, six (16-ounce) jars, and so on.
This salad is best eaten within 3 days, but is good for up to 5 days in the refrigerator.
Kala namak (Indian black salt) is a volcanic rock salt. It is violet to black in its rock-form, but when ground it is pink in color. Due to its high sulfur content, it’s perfect for all dishes that profit from an 'eggy' taste and smell, such as tofu scramble, chickpea omelettes, and the chickpeas in this Vegan Cobb Salad. To add the eggy taste of kala namak to a dish, reduce the regular amount of salt, or substitute it entirely. You can buy it online, at health food stores, or in the spices aisle at some major supermarkets.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
Share your Vegan Cobb Salad with Coconut Bacon creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Vegan Cobb Salad Recipe
Ingredients
For the tofu 'chicken':
- 8 ounces extra-firm tofu previously frozen, thawed*(optional), pressed, drained, cut into ¾-inch cubes
- ½ tablespoon tamari or soy sauce (preferably low sodium)
- 1 ½ tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder (optional)
- Salt and pepper to taste
- 1 teaspoon cornstarch
- ½ teaspoon neutral flavored oil (optional)
For the chickpea 'egg':
- 15 ounces chickpeas 1 (15-ounce) can, drained, and rinsed (or 1 ½ cups cooked)
- ½ small lemon zest
- Drizzle of lemon juice
- 1 tablespoon nutritional yeast
- Dash of kala namak (Indian black salt-optional)
- Dash of garlic powder
- Salt to taste
For the coconut 'bacon':
- 1 cup coconut chips
- 1 tablespoon tamari or soy sauce (preferably low sodium)
- ½ tablespoon maple syrup
- ¼ teaspoon smoked paprika
- Pinch of chipotle powder
- Salt to taste
For the hemp heart dressing:
- ¾ cup hemp hearts
- 1 tablespoon maple syrup
- 3 small garlic cloves
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice plus more for serving (about 2 small lemons)
- 1 ½ teaspoons Italian seasoning
- Salt and pepper to taste
Other:
- 1 pint grape tomatoes (about 3 cups halved)
- 1 head chopped Romaine lettuce (about 9 cups chopped)
- ¼ cup plus 2 tablespoons chopped chives
- 1 large avocado (optional for serving)
Instructions
- Preheat the oven to 400ºF.
- Prepare tofu: Toss the tofu with tamari, garlic powder, onion powder, nutritional yeast, cornstarch, salt, and pepper in a medium bowl. To air fry: Place the cubes in the air fryer basket in a single layer. Cook at 400ºF for 10 minutes, shaking the basket after 5 minutes to move the cubes around so they cook evenly. Continue cooking as needed until the desired crispiness. To bake: Place them on a nonstick baking sheet in a single layer and cook for about 20 minutes, or until crispy, tossing halfway.
- Prepare chickpeas: Rub the chickpeas between layers of a kitchen or paper towel to dry. Place them on a large rimmed baking sheet in a single layer. Toss them in lemon juice and zest, nutritional yeast, kala namak, and garlic powder. Roast for 15 minutes. Change the oven setting to broil/grill and cook for about 2 minutes more, or until crispy.
- Prepare coconut bacon: Toss the coconut chips in tamari, maple syrup, smoked paprika, chipotle, and salt to taste. Bake in a single layer on a rimmed sheet at 325ºF for about 15 minutes, or until crispy and golden, tossing every 5 minutes.
- Make dressing: Place the hemp hearts, maple syrup, garlic, apple cider vinegar, lemon juice, and Italian seasoning into a high-speed blender. Add ⅔ cup water. Blend on high until smooth. Season with more lemon juice, salt, and pepper to taste.
- Make jars (optional): Place 3 (32-ounce) mason jars in a row. To each jar, add one-third dressing, chickpeas, tofu, tomatoes, coconut bacon, lettuce, and chives, in that order. Cover and refrigerate up to 5 days.
- For serving: Jars: Invert the jar and shake it over a medium bowl. Mix to combine. Use a spoon to remove any remaining dressing and mix well to combine. Top with avocado, and more coconut bacon. Skip the jars and combine the salad and dressing in a large bowl instead.
Notes
- Freeze the tofu: This step is optional, but it creates the best 'meaty' texture, similar to that of chicken. Place the packet of medium or extra-firm tofu in the freezer for at least 8 hours, and up to 1 month. Thaw in the refrigerator, squeeze the water out, and season.
- Drying the chickpeas with a towel is optional, but it gets them extra crispy.
- Coconut bacon is optional. Should you choose to make it, toss the coconut chips every 5 minutes so they don't burn. You can double the recipe and add some for serving.
- Mason jars: Each (32-ounce) jar serves 1 to 2 people. To fit this salad into jars in equal amounts without leftovers, the combined jar capacity must equal 96 ounces. For example, you can use 8 (12-ounce) jars, 6 (16-ounce) jars, and so on.
- Choose either the chickpeas or the tofu if you do not want to make both. Use 2 (15-ounce) cans chickpeas and double the chickpea seasonings. Or 1 (14 or 16-ounce) packet tofu and double the tofu seasonings.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Neena Chandiramani
Love the idea of the coconut bacon with the Cobb salad.
Nisha Melvani
Yes! It's a delicious addition for sure! Thanks
Primla Goddard
Great salad that can be stored for five days! Love the coconut chips that so ably mimic the crispy bacon taste.
Nisha Melvani
It's very convenient. And it really does stay fresh in the jar!