cobb salad with tempeh bacon and roasted chickpeas

This is my kind of cobb salad! I made some modifications to a classic cobb which are you did for. It’s the perfect combination of different textures, flavors, and colors.

You can of course use regular bacon (but I highly recommend you try the tempeh bacon - never forget my favorite BLTempeh recipe!) or blue cheese, but I happen to like cheddar more.

Enjoy! xo

ingredients

3 oz tempeh, very thinly sliced lengthwise

3 tbsp olive oil

3 tbsp smoky coconut aminos

1 tbsp maple syrup

1 tsp paprika

1 pinch cayenne

1/4 cup broccoli

2 tbsp diced red onion

3 tbsp diced red bell pepper

2 hard boiled eggs, loosely chopped

1/4 cup canned artichoke hearts

1/3 avocado, diced

1/4 cup chickpeas

1 tbsp dijon

1 tsp red wine vinegar

1 tbsp finely chopped fresh rosemary

juice of 1/2 lemon

red pepper flakes

1/4 cup diced cucumber

1 tbsp shredded cheddar cheese

recipe (makes 2 servings)

1. preheat oven to 375F

2. add olive oil, coconut aminos, maple syrup, paprika and cayenne to a medium bowl

3. add tempeh strips to bowl, toss to coat, and let marinade for 5 mins

4. place broccoli, chickpeas, and tempeh strips on a large sheet pan

5. add salt, pepper and red pepper flakes

6. bake in the oven for 30-40 mins, tossing veggies and flipping tempeh halfway

7. make the dressing by adding together olive oil, dijon, red wine vinegar, rosemary, lemon, red pepper flakes, and salt and pepper to taste

8. build salad by plating broccoli, egg, chickpeas, cucumber, red onion, red bell pepper, artichokes, avocado, cheddar cheese, and tempeh bacon

9. drizzle dressing over salad, toss to coat with dressing, and enjoy!

prep time: 45 mins

nutrition per serving: 595 kcals, 21g protein, 33g carbohydrate, 40g fat, 10g fiber