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This tasty vegetarian Cobb salad is a delicious healthy dinner recipe for Meatless Monday, featuring chickpeas and coconut bacon.

Vegetarian Cobb Salad | A Couple Cooks

The other day I came across the quote, “Practice being kind to yourself in small, concrete ways.” (It’s part of a book I’m reading on creative renewal, which I’d highly recommend.) Maybe it’s a tad bit cliche, but it got me thinking. The challenge here is not an excuse to be self-indulgent, simply kind. Are you feeding yourself well? Do you have socks? A new houseplant? Have you committed to daily solitude and reflection?

Even for committed home cooks Alex and me, thoughtful, nutritious meals are the first to go when time gets crunched. There’s something about a thoughtfully-prepared meal that’s comforting. Kind. That’s where this vegetarian Cobb salad comes in! It’s not rocket science, but something about this beautifully composed salad feels like a treat, just looking at it. And that’s before you’ve even tasted the flavors…! Ready to dig in?

Vegetarian Cobb Salad | A Couple Cooks

What’s in a vegetarian Cobb salad?

The Cobb salad is a well-known main dish salad that’s crisp and filling. Typically it includes chicken, bacon, hard boiled egg, and avocado, served over greens with blue cheese crumbles and a vinaigrette. But since Alex and I eat mostly vegetarian and plant based meals, we wanted to create a vegetarian spin. Luckily, it turned into a fresh, healthy version that we like even better than the original! Here’s what we included in our vegetarian Cobb salad:

  • Instead of chicken, chickpeas! Of course, chickpeas are similar to chicken only in the first 5 letters of the word! But they’re a great source of plant based protein so included them to keep the salad filling.
  • Hard boiled eggs. No Cobb salad is complete without the eggs! Here’s our no fail method.
  • Vegan bacon made of coconut! The star is the coconut bacon: smoky, crispy and rich. If you prefer another type of vegan bacon, try our shiitake bacon or tempeh bacon.
  • Blue cheese crumbles. It’s traditional in this salad, and adds just the right bold flavor.
  • Avocado, green onions, and greens. Round it out with avocado and some crisp greens.
  • Red wine vinaigrette. Over the top, pour a zesty vinaigrette made with red wine vinegar.
Vegetarian Cobb Salad | A Couple Cooks

Serving Cobb salad!

This salad has a few components to prepare, but if a few are completed in advance, it’s simple to put together and a fantastic combination of flavors. It hardly tastes like a salad, the flavors are so bold and bright–not to mention the colorful visual appeal! It’s perfect as a main dish salad for Meatless Mondays, or any day of the week.

For a little kindness the other night, Alex and I indulged in a Cobb salad and a cool glass of rosé on the porch. It was so worth the extra time and effort. And then instead of my habitual catching up on work in the evening–I read a book. (Take that, workaholic self.)

Looking for more hard boiled egg recipes?

Outside of this two potato salad with honey mustard vinaigrette recipe, here are a few more uses for hard boiled eggs:

Vegetarian cobb salad ingredients

This vegetarian Cobb salad recipe is…

Vegetarian and gluten-free.

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Vegetarian Cobb Salad

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


This tasty vegetarian Cobb salad is a delicious healthy dinner recipe for Meatless Monday, featuring chickpeas and coconut bacon.



For the vinaigrette

  • 4 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1 ½ tablespoons Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon Worcestershire sauce (vegetarian or vegan)
  • ¼ teaspoon kosher salt
  • Freshly ground pepper

For the Cobb salad

  • ½ cup coconut bacon
  • 4 hard boiled eggs
  • 15-ounce can chickpeas (or 1 ½ cups cooked)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 1 head romaine lettuce
  • 1 head Bibb lettuce
  • 2 ripe tomatoes
  • 3 green onions
  • 1 avocado
  • 1 ounce blue cheese crumbles


  1. In a small bowl, vigorously whisk together the red wine vinegar, olive oil, Dijon mustard, honey, Worcestershire sauce, kosher salt, and freshly ground pepper until a creamy emulsion forms.
  2. Make the coconut bacon.
  3. Make the hard boiled eggs according to the Perfect Hard Boiled Eggs, Steamed Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
  4. Drain and rinse the chickpeas; in a small bowl, mix them together with 1 tablespoon olive oil and ½ teaspoon kosher salt.
  5. Wash the lettuce and chop it into bite-sized pieces. Slice the tomatoes. Thinly slice the green onions. 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.


Preparing the coconut bacon, hard-boiled eggs, and/or dressing in advance are big time savers. Store leftover coconut bacon in a sealed bag in the freezer; it thaws in seconds.

  • Category: Main Dish
  • Method: Raw
  • Cuisine: American

Looking for more healthy salad recipes?

This vegetarian Cobb salad is a healthy salad recipe; here are a few more healthy salad recipes on A Couple Cooks:

Last updated: December 2019

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Emelia Sohn says:

    Really good salad! Made your shiitake bacon, delicious

  2. Agness of Run Agness Run says:

    Colorful, healthy, and finger-licking salad! I couldn’t ask for more!

  3. Richard Joh says:

    I’ve made my New year’s resolutions to not only get in good shape, but stay stay in great shape! Your board looks enticing and motivational.

  4. Cynthia says:

    Looks super yummy! And I love the idea of the coconut bacon!! I’m adding it to this week’s meal plan and can’t wait to try it. Thanks for sharing!

  5. Eva R. says:

    Sonja, I couldn’t agree more about those meals in a pinch, and the value of carving out the time to read the proverbial book some nights! We are more almost-tarian than vegetarian, but your version of the Cobb salad replete with this coconut bacon is calling my name (loudly)!

  6. cynthia says:

    I’m head over heels for all of this. That coconut bacon looks incredible, and I’m so glad that you linked to the Wiki because I was JUST wondering the other day how the Cobb salad got its name! How did you know? All of this is so lovely (and the part about being kind to yourself — such a necessary and good reminder).

  7. Katie @ Whole Nourishment says:

    Salads that can turn into a meal are my kind of salad. This looks delicious and kind. ;-) Self-care is so important yet too often neglected. I love that you say it’s not about being indulgent, it’s about being kind.

  8. Crystal Moran says:

    That salad looks divine! And even though I’m not a vegetaria/vegan, I’m intrigued by the coconut bacon, must try it sometime :) But my big question is, what book are you reading?

    1. Sonja says:

      Haha! I added a hyperlink to the book originally but it somehow got wiped out. Thanks for the catch! I’ve updated it here — it is called The Artist’s Way :) Hope you check it out!

  9. Katrina @ Warm Vanilla Sugar says:

    Looks like a dream! I really need to find that liquid smoke…like, immediately. Looking at this is making my mouth water big time.