Vegan Cobb Salad

This dish highlights the best of summer produce, featuring romaine, cabbage, tomatoes, radishes and fresh herbs. The smokey chickpeas add a kick of spice and texture. Chickpeas are a great source of daily protein, they also help control blood sugar and support heart and gut health. We can’t talk about a Cobb Salad without mentioning the avocado, not only does this add creaminess to the salad, they are an excellent source of nutrients and a great choice during pregnancy and breastfeeding.

Vegan Cobb (serves 3-4)

Ingredients:

• 1 head of romaine lettuce, cut

• ½ head of red cabbage, sliced thin

• 2 avocados, halved, covered in lemon, hemp seeds and Maldon

• 12 cherry tomatoes, halved

• 4 radishes, sliced thin

• 1/4 of a red onion, sliced thin and rinsed with water

• 1/2 cup of chopped herbs, I prefer chives and dill

Smokey Chickpeas:

• 1 tablespoon EVOO

• Add the chickpeas

• 1 tablespoon liquid aminos

• 1 teaspoon paprika

• ¼ teaspoon garlic powder

• 1 tsp maple syrup

Warm a sauté pan to medium heat. Add oil, and once warmed, add chickpeas and spices. Cook for 7-10 minutes until crispy and golden. Remove from heat and set aside to cool.

For the avocados:

• Juice of 1 lemon

• 4 tbsp hemp seeds

• 2 teaspoons Maldon

Cut avocados in half. Squeeze lemon over top and sprinkle with slat and hemp seeds. 

Lemon Vinaigrette

• Juice of 2 lemons 

• 4 tablespoons EVOO

• 2tsp maple syrup

• 1 tablespoon Dijon

• Salt and Pepper

Assemble the salad. Begin with a bed of lettuce, then add the chickpeas. Arrange the additional vegetables on top and finish with avocado and lemon vinaigrette.