Vegan Cobb Salad

If I could only choose one meal for the rest of my life it would be SALADS! But when I tell people this they often look at me in disbelief. "How could you possibly eat leaves for the rest of your life!?" I know it may sound crazy, but let me tell you why...

When I say salads I DON'T mean simple leafy greens. I'm mean salads in it's entirety. Take "pasta" for example - there are so many ways to have it! Tomato based, pesto, creamy, cheesey. And salads are just the same! So really my response, when you think about it, is quite strategic; because there are MILLIONS of salad options. A simple change of toppings and dressing to the familiar greens creates a totally different taste experience. Which means it's impossible to get bored! Each salad can suit anyones taste preferences and whatever mood they're in.

Sometimes I'm in the mood for something light and springy - think rocket salad with citrus dressing and cherry tomatoes. Other times, I'm in the mood for something sweet and flavourful - think chopped kale with dark red cherries and balsamic, and then there are the days where I feel like a bottomless pit and could eat everything I lay eyes upon. This is the perfect time for a hearty salad packed with protein and starchy veg; to fill up your belly and keep it that way!

And no salad does this better than the vegan cobb salad. It's packed with nutrient dense veg and protein making it a stand-alone main-dish. Don't believe me? Try it for yourself! In fact, I don't blame you for thinking that salads can't be a substantial meal, because neither did Mitch. He always teases me on my salad obsession. Marvelling at my mixtures and wondering how I can possibly fill up. His constant response to my "OMG to HAVE to try this" salad bowls is, "they're good...but they won't make me full...". So I thought I would challenge him on this statement. Making a hearty dense salad that would prove him wrong, and me right! I know what you're thinking - Hannah, do you always feel the need to prove your husband wrong? Um, YES! Thank goodness he accepts me for it. Actually I'm convinced the reason he let's me win is because he knows he'll get a cooked meal out of it because all of my arguments are food based. Such as, "homemade cookies are better than store bought - I'll show you" and "maple syrup in coffee is better than sugar - see?" and "nice cream is better than ice cream;" that last ones a given. And he seems quite content saying, "okay you win" while scarfing down a few homemade cookies topped with nice cream. So I guess we both win.

But as I was saying, this vegan cobb salad was a true test to prove whether salad could in fact be a substantial and filling meal. The variety of toppings here was key because they each bring something different to the table. The roasted spicy chickpeas offer a crunchy texture and complex flavour just like bacon in a traditional cobb salad. And its protein to keeps you full. The warm potatoes compliment the salad with it's starchy hearty flavour and a soft texture. The cashew creamed quinoa offers that crumbly cheesey flavour, like blue cheese in a traditional cobb salad (although a little milder). And, it gives extra protein too of course! And finally, the avocados and tahini dressing provides our creamy and citrusy elements.

So! Can you guess who won the bet? We both spent our dinner basking in the wonderous complexity of this vegan cobb salad, crunching, munching, and "mmm-ing" away until our bellies were full and it was sadly over.

If you're looking for a salad that's perfect as a stand-alone dish you must try this Vegan Cobb Salad. It's a hearty, rich and filling salad that I'm sure you will LOVE! And if you still don't believe me come on over! I'll be happy to prove it. :)

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Vegan Cobb Salad

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Serves: 2| Prep Time: 25 mins | Cook Time: 25 mins

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Ingredients:

• 1/3 cup Roasted Spicy Chickpeas (see ingredients below)

• 1/2 cup uncooked quinoa

• 1 cup water

• 1/3 cup cashew cream (see ingredients below)

• 10-12 baby potatoes

• 2-3 large handfuls mixed greens

• 1/2 carrot

• 1/2 avocado

• 1 tsp olive oil

• sea salt and pepper

• chives

For the Roasted Spicy Chickpeas:

• 1 can chickpeas (rinsed and patted dry)

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/4 tsp sugar

• 1/8 tsp cayenne pepper

• salt and pepper

• 1 tbsp extra virgin olive oil (evoo)

For the Cashew Cream:

• 1 cup raw cashews (soaked in water overnight)

• 2 tbsp nutritional yeast

• 1/4 tsp salt

• 1 tsp apple cider vinegar

• 1/2 tsp extra virgin olive oil (evoo)

• the juice of 1/2 lemon

• splash water

For the Tahini Citrus Dressing:

• 2 tbsp tahini

• 2 tbsp extra virgin olive oil (evoo)

• 1 tbsp apple cider vinegar

• 1 1/2 tsp maple syrup

• the juice of 1/2 lemon

• splash water

Preparation:

1. To make the Roasted Spicy Chickpeas: Pre-heat oven to 400F. Line a baking tray with tin foil and spread out chickpeas. Sprinkle on your paprika, garlic powder, sugar, and cayenne pepper. Crack with salt and pepper, and drizzle on evoo. Mix chickpeas gently on tray to ensure all are coated with oil. Place in oven to bake for 20-30 minutes. (To stop chickpeas from burning remove them from the oven after 10 minutes, give them a shake and place back in the oven).

2. While you are waiting for your Roasted Spicy Chickpeas make your quinoa. Add your uncooked quinoa and water to a saucepan. Bring to a boil, then reduce to a simmer, cover with a lid and cook for 12-15 minutes, or as instructed on the package.

3. Make your cashew cream. In a blender add your soaked cashews, nutritional yeast, salt, evoo, apple cider vinegar, lemon juice, and a splash of water. Blend until smooth. Then, add the cashew cream to the quinoa and combine.

4. Slice your baby potatoes lengthwise and add to a pot of boiling water. Boil for 5-8 minutes, or until cooked. Strain potatoes and drizzle with olive oil. Crack with salt and pepper and gently toss to combine.

5. Prepare your dressing by adding tahini, evoo, apple cider vinegar, maple syrup, lemon juice and a splash of water to a jar. Cover with lid and shake until combined.

6. In a large mixing bowl add your salad greens. Finely slice your avocado and carrots, and add to the salad. Add your baby potatoes.

7. Sprinkle salad with Roasted Spicy Chickpeas and 1/2 cup of the cashew cream covered quinoa.

8. Drizzle with Tahini Citrus Dressing until coated to your preference.

*Note: You will have leftovers of the Roasted Spicy Chickpeas, cashew creamed quinoa and perhaps some dressing. But that's a bonus! Because they keep well in the fridge. The quinoa and dressing will keep for 2-3 days, and the roasted chickpeas for 5-7 days! Feel free to top these goodies on your favourite salads. Or, try the Roasted Spicy Chickpeas on my Sweet Peach Spinach Salad!

Approvals:

Allergies:

VEGAN - VEGETARIAN - WHEAT-FREE - GLUTEN-FREE - DAIRY-FREE - SOY-FREE

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