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bowl of cobb salad with lettuce, chickpeas, mushroom bacon, red onion, tomato, corn, and yogurt ranch dressing surrounded by sides.

Vegan Cobb Salad

This vegan cobb salad is crunchy, filling, and easy to make!  Fresh veggies like romaine lettuce, corn, tomatoes, red onion, and crispy mushrooms get topped with a homemade yogurt ranch dressing for a salad even better than the classic.
5 from 2 votes
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Course: Healthy Salads + Grain Bowls, Vegetarian Lunch + Dinner
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 servings


Crispy Chickpeas and Mushroom Bacon:

  • 15 ounce can cooked chickpeas strained and rinsed, about 1 ½ cups of chickpeas
  • 8 ounces mushrooms thinly sliced
  • 2 Tablespoons soy sauce
  • 1 Tablespoon avocado oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika

Salad Ingredients:

  • 3 large romaine hearts chopped
  • 1 cup cherry tomatoes cut in half
  • 1 large avocado diced
  • ½ medium red onion diced
  • ½ cup cooked corn canned or fresh corn works best
  • cup yogurt ranch dressing about 1 batch


  • First, make the crispy chickpeas and mushroom bacon. Preheat the oven to 400F and slice the mushrooms. Strain the can of chickpeas, rinse, and dry them completely before roasting.
  • Next, add the chickpeas, sliced mushrooms, soy sauce, oil, garlic powder, onion powder, and smoked paprika to a baking sheet. Then, toss together until the mushrooms and chickpeas are completely coated in the seasoning.
  • Arrange the mushrooms & chickpeas on the baking tray so they are not overlapping. Then, add the tray to the oven and bake for 30 minutes, flipping the mushrooms & chickpeas halfway through so they bake evenly. Once they are baked & crispy, remove and let cool before adding to the salad.
  • While the chickpeas and mushrooms are baking, chop the veggies & make the dressing. First, chop the romaine hearts, slice the cherry tomatoes in half, dice the avocado into cubes, and finely dice the red onion. Set aside the veggies for later. If you are making the yogurt ranch dressing, you will also want to mix it together at this point.
  • To make the salad, add the chopped romaine lettuce, sliced cherry tomatoes, diced avocado, diced red onion, and corn to a bowl. Then, top with the crispy chickpea & mushroom bacon mixture. As a final step, pour on the yogurt ranch dressing. Dig in & enjoy!


  • This recipe makes 2 large salads that serve as a full meal. However, when served as a side dish, it can serve 3-4 people.
  • If you are looking to add more veggies, cucumbers, peppers, and carrots all work great in this recipe.
  • To store this salad you'll ideally want to store all of the individual ingredients in separate containers. This will help them keep the longest and they should be able to keep in the fridge for 2-3 days in a closed container.
  • I also highly suggest only adding avocado when you are ready to serve as it can brown quickly.
  • If you have already put the dressing on the salad, it is truly best enjoyed within a few hours. Otherwise, the lettuce will get soggy.


Serving: 1 bowl with dressing | Calories: 582kcal | Carbohydrates: 66g | Protein: 29g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 3mg | Sodium: 1634mg | Potassium: 2033mg | Fiber: 24g | Sugar: 12g | Vitamin A: 15654IU | Vitamin C: 41mg | Calcium: 169mg | Iron: 7mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!