This Crispy Chickpea Cobb Salad with Avocado Ranch recipe is an elevated & healthy version of the classic. It includes your favorite greens, fresh vegetables, chickpea croutons, coconut bacon, & an irresistible dairy-free avocado ranch dressing. Full of freshness, flavor, & will quickly become a favorite!

Crispy Chickpea Cobb Salad with Avocado Ranch, cherry tomatoes, cucumber, coconut bacon, and diced avocado, with a fork in it, sitting on a white marble counter.

Get ready to level up the classic Cobb salad with this vegan version.

What takes this salad to the next-level is the avocado ranch. It’s super creamy, herby, & the perfect dairy-free pairing. Besides the avocado, the organic plain coconut yogurt is what elevates the consistency – it’s a must add-in.

So without further ado, let’s get into the details of this Crispy Chickpea Cobb Salad with Avocado Ranch!

Why You’ll Love This Vegan Cobb Salad Recipe

Full of Flavor & Loaded with Nutrition: Full of nutritious plant-based ingredients, wholesome greens, healthy fats, & so much deliciousness.
Quick & Easy: This vegan Cobb salad recipe comes together in about 30 minutes.
Restaurant Worthy: Although this Crispy Chickpea Cobb Salad with Avocado Ranch isn’t your average, it’s definitely gourmet quality.

Vegan Crispy Chickpea Cobb Salad with Avocado Ranch, cherry tomatoes, cucumber, coconut bacon, and diced avocado, with a fork in it, sitting on a white marble counter.

Ingredients

Organic Chickpeas: The typical Cobb salad includes croutons, but we’ll be roasting up some chickpeas instead to add the perfect amount of crispy texture, fiber, & plant protein!
Organic Coconut Bacon: Crispy, smoky, & truly amplifies the average vegan salad.
Organic Greens: Spinach, arugula, kale, or any greens that you have on hand will pair deliciously!
Organic Vegetables: Cherry tomatoes, English cucumber, & red onion.
Organic Avocado Ranch: This dairy-free dressing is super creamy, herby, & the perfect condiment to pair with this salad!

How to Make

Crispy Chickpeas. Preheat the oven to 425 degrees F. Add the drained chickpeas to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, tossing halfway.
Coconut Bacon. In a medium bowl, mix together the bacon ingredients until the coconut is coated. Transfer to a baking sheet & spread the coconut in an even layer. Bake at 425 degrees F for 3 – 5 minutes, tossing halfway. Remove when bacon is just browned.
Avocado Ranch. To a high-speed blender, food processor, or using an immersion blender, add the dressing ingredients & blend until smooth. If needed, add more spring water to achieve a thick, yet creamy consistency.
Assemble. Divide the greens, veggies, & avocado, between bowls. Top with the crispy chickpeas, coconut bacon, & pair with the avocado ranch dressing. Enjoy!

Tips for Preparing Vegan Cobb Salad Perfectly

Baking: Be sure to flip the chickpeas halfway, as this ensures even baking.
Coconut Bacon: Keep an eye on the bacon, as it will burn if not tended to.
Organic Vegetables: Feel free to customize your preferred vegetables.
Organic Coconut Yogurt: Please use a plain flavor, as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating

Although this Crispy Chickpea Cobb Salad with Avocado Ranch recipe is best fresh, it can be saved as leftovers!

Fridge Storage. Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days. I would recommend holding off on preparing the avocado ranch until the salad is ready to enjoy.

Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpea croutons to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens, as well as the remaining toppings.

Crispy Chickpea Cobb Salad with Avocado Ranch Recipe with cherry tomatoes, cucumber, coconut bacon, and diced avocado, with a fork in it, sitting on a white marble counter.

More Healthy Vegan Salad Recipes You’ll Love

If you make this vegan Cobb salad recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Crispy Chickpea Cobb Salad with Avocado Ranch

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

CRISPY CHICKPEAS

1 (15-oz) can chickpeas, drained
1 tbsp avocado oil
1 tsp garlic powder, plus more to taste
Sea salt & black pepper, to taste

COCONUT BACON

¼ cup coconut flakes
1 tbsp coconut aminos
½ tsp smoked paprika

AVOCADO RANCH

½ ripe avocado
¼ cup plain coconut yogurt
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
½ tsp garlic powder
½ tsp onion powder
1 tsp dried dill
1 tsp dried parsley
Sea salt & black pepper, to taste

SALAD

Fresh greens of choice
½ English cucumber, chopped
1 cup cherry tomatoes, halved
½ red onion, chopped
½ avocado, cubed

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Instructions

Crispy Chickpeas. Preheat the oven to 425 degrees F. Add the drained chickpeas to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, tossing halfway.
Coconut Bacon. In a medium bowl, mix together the bacon ingredients until the coconut is coated. Transfer to a baking sheet & spread the coconut in an even layer. Bake at 425 degrees F for 3 – 5 minutes, tossing halfway. Remove when bacon is just browned.
Avocado Ranch Dressing. To a high-speed blender, food processor, or using an immersion blender, add the dressing ingredients & blend until smooth. If needed, add more spring water to achieve a thick, yet creamy consistency.
Assemble. Divide the greens, veggies, & avocado between bowls. Top with the crispy chickpeas, coconut bacon, & pair with the avocado ranch dressing. Enjoy!

Notes

Baking: Be sure to flip the chickpeas halfway, as this ensures even baking.

Coconut Bacon: Keep an eye on the bacon, as it will burn if not tended to.

Organic Vegetables: Feel free to customize your preferred vegetables.

Organic Coconut Yogurt: Please use a plain flavor, as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Optional Reheating: Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days. I would recommend holding off on preparing the avocado ranch until the salad is ready to enjoy. Optional reheat, by preheating the oven to 350 degrees F. Transfer the chickpea croutons to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens, as well as the remaining toppings.