Cobb Salads are truly satisfying, aren’t they!? They have a little bit of everything; so many flavors and textures, and they’re pretty consistent at any restaurant you order them at, so they’re a reliable choice! The drawback sometimes is that cobb salads can veer off the health-food path rather quickly, with ingredients like chicken, bacon, eggs, one (or more!) types of cheese, and high fat dressings. But of course, here we’re making a healthier, completely plant-based version!

This Vegan Cobb Salad has tons of veggies; lettuce, onion, carrots, tomatoes, corn, avocado and cucumber–I said it was a ton! Plus chickpeas and sunflower seeds, and my homemade Rice Paper Bacon. You can make the rice paper bacon ahead of time and store it in the refrigerator until ready to use–easy! I also whipped up a batch of my Vegan Ranch Dressing to go with this, which was so good, and takes less than 5 minutes to throw together in the blender. You can keep that in the refrigerator until you’re ready to use, as well. My Vegan Caesar Dressing is another option that pairs nicely with this salad, too!

This is a great salad to meal prep, so you can take it with you to the office, grab it from the refrigerator at home for a quick dinner after a long day, etc.! If you’re making this salad ahead of time to enjoy later or for meal prepping, you can prepare and combine all of the ingredients except the avocado and dressing. Just cut up and add the avocado once you’re ready to have the salad, and keep the dressing on the side until that time, too! This salad stays good in the refrigerator for a maximum of about 4 days.

For the corn, I buy fresh corn on the cob (it’s super cheap this way!), remove the husk and boil it until it’s tender. Then, remove the corn from the water, allow it to cool and use a serrated knife to remove the kernels from the corn cob. You could also grill the corn, on a grill of course, or on the stove by wrapping an ear of corn in foil and placing it directly on the burner of the stove, and rotating every couple of minutes until it’s fully cooked. Once you hear it start to pop, it’s time to rotate. Once it’s done, unwrap it, and again allow it to cool and remove the kernels from the corn cob. If you choose to use frozen corn kernels, that’s an option too of course and allows you to skip a step, so you can just thaw it out of the bag and add it to your salad!

I use canned chickpeas typically; I just pour them straight from the can into a strainer and run them under cold water to rinse them thoroughly. Then, I set them aside while I’m assembling the rest of the salad. You could also use dried chickpeas by soaking them for 8-12 hours, and then boiling them on the stove under they’re tender.

When you’re assembling your Vegan Cobb Salad, it can be fun to get creative with it! With so many ingredients and colors there are many ways to arrange and layer everything. I often run out of room in my bowl before I’ve added all the ingredients, so sometimes you have to improvise, or just start piling things in the middle!

This is definitely an entree salad, but if you’re looking to pair this with something, bread slices or rolls would compliment it well, or soup, grilled vegetables, or even a baked potato. I like to make really large salads, big enough that you don’t need a side at all, and when you’re eating dishes like this that are full of fresh vegetables, there’s no problem with filling up on it!

I hope you absolutely love this Vegan Cobb Salad! It’s sure to give you that satisfying nostalgic feeling, and with the addition of plant-based bacon and your creamy vegan dressing of choice, you won’t be missing anything at all. For more salad recipes, check out this page, or try out a couple favorites, my Rainbow Quinoa Salad or Chickpea Caesar Salad! I also have a page of vegan sauces and dressings that you can browse here to find a vegan salad dressing to try out for yourself! If you make this Cobb Salad recipe, be sure to share it on social media and tag me at @lifeveganized so I see your creations!