Post by Loupy on Mar 5, 2018 20:10:35 GMT -7
Vegetarian Cobb Salad
From: Ashley Jennings @ ohmyveggies.com/vegetarian-cobb-salad/
I have always been a fan of serving up a big hearty salad for dinner. It’s such a nice way to switch up our regular routine and there are plenty of interesting combinations to try. However, my husband can be a tough sell in this department. He’s not so keen on the salad thing. But, this vegetarian cobb salad managed to convince him to come over to the dark side. Both filling and packed with flavor, he even requested that it be added to our dinner rotation. I’ll count that as a win!
Traditionally, cobb salads are made with crisp greens, tomatoes, avocado, hard-boiled eggs and both pork bacon and chicken. In this version, we’ve swapped out the regular bacon for chickpea bacon and replaced the chicken with crunchy walnuts. The salad is also filled with crumbled feta cheese, fresh herbs and a simple honey mustard vinaigrette.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: about 4 servings
Ingredients
For the chickpeas:
1 1/2 teaspoons liquid smoke
2 tablespoons pure maple syrup
3 tablespoons apple cider vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1 (15 ounce) can chickpeas, drained and rinsed
For the dressing:
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 clove garlic, minced
1/2 teaspoon vegetarian worcestershire sauce
1/4 teaspoon salt
Pinch of pepper
1/4 cup olive oil
For the salad:
4 cups chopped romaine lettuce
4 cups fresh baby spinach leaves
4 hard-boiled eggs, chopped
1 pint cherry tomatoes, halved
1 medium avocado, pitted and cubed
1/2 cup crumbled feta cheese
1/2 cup raw walnuts, chopped
2 tablespoons minced fresh chives (or green onion)
2 tablespoons minced fresh parsley
Instructions
For the chickpeas:
In a small bowl, whisk together the liquid smoke, maple syrup, vinegar, soy sauce and olive oil until well combined.
Add in the chickpeas and toss to coat.
Let the chickpeas marinate for 30 minutes.
Meanwhile, preheat the oven to 400ºF.
Drain off the marinade and spread the chickpeas evenly on a rimmed baking sheet.
Bake for about 15 to 20 minutes, stirring once halfway through, until charred and slightly crispy.
Remove from the oven and let cool directly on the baking sheet (they’ll crisp up more during this time).
For the dressing:
Add all the ingredients for the dressing to a small bowl.
Whisk vigorously until combined.
For the salad:
Add some of the romaine and spinach to a serving plate.
Top with some of the chickpeas, eggs, tomatoes, avocado, feta, walnuts, chives and parsley (in rows if desired).
Drizzle with the desired amount of dressing and serve immediately.
Notes
Prep time includes 30 minutes for the chickpeas to marinate. Active time is only 15 minutes.
From: Ashley Jennings @ ohmyveggies.com/vegetarian-cobb-salad/
I have always been a fan of serving up a big hearty salad for dinner. It’s such a nice way to switch up our regular routine and there are plenty of interesting combinations to try. However, my husband can be a tough sell in this department. He’s not so keen on the salad thing. But, this vegetarian cobb salad managed to convince him to come over to the dark side. Both filling and packed with flavor, he even requested that it be added to our dinner rotation. I’ll count that as a win!
Traditionally, cobb salads are made with crisp greens, tomatoes, avocado, hard-boiled eggs and both pork bacon and chicken. In this version, we’ve swapped out the regular bacon for chickpea bacon and replaced the chicken with crunchy walnuts. The salad is also filled with crumbled feta cheese, fresh herbs and a simple honey mustard vinaigrette.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: about 4 servings
Ingredients
For the chickpeas:
1 1/2 teaspoons liquid smoke
2 tablespoons pure maple syrup
3 tablespoons apple cider vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1 (15 ounce) can chickpeas, drained and rinsed
For the dressing:
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 clove garlic, minced
1/2 teaspoon vegetarian worcestershire sauce
1/4 teaspoon salt
Pinch of pepper
1/4 cup olive oil
For the salad:
4 cups chopped romaine lettuce
4 cups fresh baby spinach leaves
4 hard-boiled eggs, chopped
1 pint cherry tomatoes, halved
1 medium avocado, pitted and cubed
1/2 cup crumbled feta cheese
1/2 cup raw walnuts, chopped
2 tablespoons minced fresh chives (or green onion)
2 tablespoons minced fresh parsley
Instructions
For the chickpeas:
In a small bowl, whisk together the liquid smoke, maple syrup, vinegar, soy sauce and olive oil until well combined.
Add in the chickpeas and toss to coat.
Let the chickpeas marinate for 30 minutes.
Meanwhile, preheat the oven to 400ºF.
Drain off the marinade and spread the chickpeas evenly on a rimmed baking sheet.
Bake for about 15 to 20 minutes, stirring once halfway through, until charred and slightly crispy.
Remove from the oven and let cool directly on the baking sheet (they’ll crisp up more during this time).
For the dressing:
Add all the ingredients for the dressing to a small bowl.
Whisk vigorously until combined.
For the salad:
Add some of the romaine and spinach to a serving plate.
Top with some of the chickpeas, eggs, tomatoes, avocado, feta, walnuts, chives and parsley (in rows if desired).
Drizzle with the desired amount of dressing and serve immediately.
Notes
Prep time includes 30 minutes for the chickpeas to marinate. Active time is only 15 minutes.
