Vegan Cobb Salad With Coconut Bacon Recipe

Romaine lettuce: The crunchy green base that adds freshness and a nice texture to the salad.

Cherry tomatoes: Small, juicy tomatoes that bring sweetness and color.

Cucumber: Adds a cool, crisp bite to balance the other flavors.

Avocado: Creamy and rich, it makes the salad feel more filling.

Red onion: Thinly sliced for a little sharpness and crunch.

Carrots: Shredded for a touch of sweetness and extra crunch.

Chickpeas: Protein-packed and hearty, they help make this salad more satisfying.

Coconut flakes: Used to make the smoky coconut bacon topping, adding crunch and flavor.

Soy sauce: Gives the coconut bacon a salty, savory taste.

Maple syrup: Adds a hint of sweetness to balance the smoky and salty flavors.

Liquid smoke: A key ingredient that gives the coconut bacon its smoky flavor without using real smoke.

Olive oil: Used in the dressing to bring everything together with a smooth texture.

Lemon juice: Adds brightness and a little tang to the dressing.

Dijon mustard: Gives the dressing a mild kick and depth of flavor.

Salt and pepper: To season the salad and dressing just right.

One of the coolest parts of this Vegan Cobb Salad With Coconut Bacon Recipe is making the coconut bacon. The trick is to get the coconut flakes perfectly coated and crispy without burning them. Here’s how you can do it step by step:

1. Start by mixing the coconut flakes with soy sauce, maple syrup, and liquid smoke in a bowl. Make sure every flake is covered with the sauce so they get that smoky, sweet flavor.
2. Spread the coated flakes out in a single layer on a baking sheet. Don’t pile them up or they won’t crisp evenly.
3. Bake at 350°F (175°C) for about 10 minutes. Halfway through, stir them gently so they brown evenly on all sides.
4. Keep a close eye on them near the end because coconut flakes can go from perfect to burnt really fast.
5. Once they’re golden and crispy, take them out and let them cool. They’ll get even crunchier as they cool down.

Doing this makes the coconut flakes taste smoky and crunchy, just like bacon, which adds a fun texture and flavor to your salad. If you skip stirring or spread them too thick, some flakes might stay soggy or burn, which isn’t as tasty.

When I first tried this, I didn’t stir the flakes halfway through, and some got burnt while others stayed soft. Now I always remember to give them a good mix, and it makes all the difference. Also, if you’re in a hurry, you can toast the flakes on the stove in a pan, but baking gives a more even crispiness.

This little step turns simple coconut flakes into a delicious topping that makes your salad feel special and super satisfying!

• Romaine lettuce - Substitute with spinach: Spinach provides a similar texture and is packed with nutrients.

• Cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a great alternative.

• Cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be eaten raw, just like cucumber.

• Avocado - Substitute with hummus: Hummus provides a creamy texture and healthy fats, similar to avocado.

• Red onion - Substitute with green onions: Green onions offer a milder flavor and can be used raw in salads.

• Carrots - Substitute with bell peppers: Bell peppers add a similar crunch and a burst of color to the salad.

• Chickpeas - Substitute with edamame: Edamame offers a similar protein content and texture, making it a great alternative.

• Coconut flakes - Substitute with tempeh bacon: Tempeh bacon provides a smoky flavor and crispy texture, similar to coconut bacon.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• Maple syrup - Substitute with agave nectar: Agave nectar provides a similar sweetness and consistency.

• Liquid smoke - Substitute with smoked paprika: Smoked paprika adds a smoky flavor without the need for liquid smoke.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and neutral flavor.

• Lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• Dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor and texture.

• Maple syrup - Substitute with date syrup: Date syrup offers a similar sweetness and is a natural sweetener.

• Salt - Substitute with sea salt: Sea salt provides a similar salty flavor and is often less processed.

• Pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• To store the vegan Cobb salad, first ensure that the coconut bacon is completely cooled. This prevents it from becoming soggy when stored.

• Separate the salad ingredients from the dressing and coconut bacon. This keeps the vegetables fresh and crisp.

• Place the chopped romaine lettuce, cherry tomatoes, cucumber, avocado, red onion, carrots, and chickpeas in an airtight container. Store in the refrigerator for up to 3 days.

• Store the coconut bacon in a separate airtight container at room temperature. It will stay crispy for up to a week.

• Keep the dressing in a small jar or container with a tight-fitting lid. Refrigerate for up to 5 days. Shake well before using.

• When ready to serve, combine the salad ingredients with the dressing and top with the coconut bacon.

• For freezing, note that avocado and cucumber do not freeze well due to their high water content. It's best to add these fresh when ready to eat.

• Freeze the romaine lettuce, cherry tomatoes, red onion, carrots, and chickpeas in a freezer-safe bag or container. They can be frozen for up to 2 months.

• The coconut bacon can also be frozen. Place it in a freezer-safe bag, removing as much air as possible. It will keep for up to 3 months.

• The dressing can be frozen in an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag. Thaw in the refrigerator before use.

• When ready to enjoy, thaw the salad ingredients and dressing in the refrigerator overnight. Add fresh avocado and cucumber before serving.

• For the coconut bacon, preheat your oven to 350°F (175°C). Spread the coconut bacon on a baking sheet and bake for 5-7 minutes, or until it becomes crispy again. Keep a close eye on it to prevent burning.

• To reheat the chickpeas, you can use a skillet over medium heat. Add a small amount of olive oil and sauté the chickpeas for about 3-5 minutes until they are warmed through.

• For the vegetables like romaine lettuce, cherry tomatoes, cucumber, avocado, red onion, and carrots, it's best to consume them cold. If you prefer them slightly warm, you can briefly microwave them for 10-15 seconds, but be cautious as they can become soggy.

• The dressing can be reheated by placing it in a microwave-safe bowl and microwaving for 10-15 seconds. Alternatively, you can warm it in a small saucepan over low heat, stirring occasionally until it reaches the desired temperature.

• Once all components are reheated, assemble your salad again by combining the vegetables, chickpeas, and dressing. Top with the crispy coconut bacon and enjoy immediately.

• Oven: Used to bake the coconut flakes to create the coconut bacon.

• Mixing bowl: Used to combine the coconut flakes with soy sauce, maple syrup, and liquid smoke.

• Baking sheet: Used to spread the coconut flakes mixture for baking.

• Large bowl: Used to combine the romaine lettuce, cherry tomatoes, cucumber, avocado, red onion, carrots, and chickpeas.

• Small bowl: Used to whisk together the olive oil, lemon juice, dijon mustard, maple syrup, salt, and pepper for the dressing.

• Whisk: Used to mix the dressing ingredients together.

• Knife: Used to chop the romaine lettuce, halve the cherry tomatoes, dice the cucumber and avocado, and thinly slice the red onion.

• Cutting board: Used as a surface for chopping and slicing the vegetables.

• Measuring cups: Used to measure the quantities of the ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like soy sauce, maple syrup, liquid smoke, lemon juice, and dijon mustard.

• Serving utensils: Used to toss the salad and serve it.

Prep ingredients in advance: Chop romaine lettuce, halve cherry tomatoes, dice cucumber and avocado, and slice red onion the night before.

Use pre-cooked chickpeas: Save time by using canned chickpeas instead of cooking them from scratch.

Make coconut bacon ahead: Prepare the coconut bacon in bulk and store it in an airtight container for up to a week.

Batch make dressing: Whisk together the olive oil, lemon juice, dijon mustard, and maple syrup and store in the fridge for quick use.