Vegan Cobb Salad

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!