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Vegetarian Cobb Salad
4
Steps
- 1. Make the coconut bacon.
- 2. Make the hard boiled eggs.
- 3. Drain and rinse the chickpeas; in a small bowl, mix them together with 1 tablespoon olive oil and ½ teaspoon kosher salt.
- 4. In a small bowl, vigorously whisk together 4 tablespoons red-wine vinegar, 6 tablespoons olive oil, 1½ tablespoons Dijon mustard, 1 teaspoon honey, 1 teaspoon Worcestershire sauce, ¼ teaspoon kosher salt, and freshly ground pepper.
- 5. Wash the lettuce and chop it into bite-sized pieces. Slice the tomatoes. Thinly slice the green onions. Peel and chop the avocado. Slice the eggs into wedges.
- 6. To serve, place greens on a plate or in a bowl. Top with eggs, tomatoes, onions, avocado, chickpeas, blue cheese, and coconut bacon. Drizzle with dressing and serve.
Originally published at Acouplecooks.com. Reproduced for personal collection.
