Cobb Salad
A lot of recipes begin with me staring blankly.
Fixated on what someone ordered next to me at a cafe, what’s prepared at a grocery store’s ‘hot section’ or even just raw produce stacked at the market. I get asked often at the grocery if i’m looking for something and do I need help. This perplexed look is often mistaken for my imagination taking over and me trying to conceptualize what something would taste like. And to answer the store clerk’s questions, I am always looking for something – what that is, I couldn’t tell you.. still trying to figure that out.
Do I need help? If you’re offering reiki services – I could always do with a session.
Back to the salad.
I was staring at a prepared salad at the grocery and remembered how much I loved ranch dressing when I was younger. Then I recalled the classic Cobb Salad. I wanted to create a plant-based version of a dish that is sure to be at family reunions and gatherings.
A window into what the world of plants looks like with the same flavors we love and cherish. Swapping the eggs for avocado, chicken for chickpeas and bacon for mushrooms.
This salad hits all the right places and i hope you enjoy!
Cobb Salad
Ingredients
- 1 head boston lettuce (or ½ head iceberg)
- One handful of arugula
- A few handfuls of spring mix
- ½ cup cooked green peas (can be frozen and blanched, or canned)
- About 15 cherry tomatoes, sliced into halves
- ¼- ⅓ cup purple onion, sliced
- 5 radish, sliced
- Avocado
Crispy Chickpeas
- 2 cups cooked chickpeas (soaked and pressured cooked, or canned)
- Drizzle of olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅛ tsp smoked paprika (optional)
Additional
- Crispy Shiitake
- Ranch dressing
Instructions
- While the mushrooms are cooking, you can take advantage of the running oven
- Pat dry your canned/cooked chickpeas on a towel – you want them to be a dry as possible
- Toss them in a few drizzles of olive oil, spices and layer them on a parchment lined baking tray
- Bake in the already set 400 degree oven (from the crispy shiitake) for 15-25 minutes (flipping/shaking tray halfway through baking)
- During the mushroom and chickpea bake – i like to assemble the salad
- Throw in all lettuces, peas, tomatoes, purple onion and radish – to a large salad bowl
- When the mushrooms and chickpeas are ready, toss some in, drizzle salad with ranch dressing and serve with sliced avocado
- Yum!
