The Best Vegan Cobb Salad

butterfly Makes: 3 Salads

Written By Eydie Desser


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I love Cobb Salad. The original was said to be created by Bob Cobb, owner of The Brown Derby in Los Angeles. The story goes that one night Bob was starving, opened the restaurant’s refrigerator and pulled out whatever he saw:  lettuce, cheese, avocado, tomates, bacon, chicken, hard-boiled egg, french dressing, etc.  He chopped it all together and voila the Cobb Salad was born.

The Cobb has evolved into meaning a salad composed with many different elements.  We make a healthy and more delicious version than the original! Sweet potatoes, seasoned chickpeas, beets, arugula and super healthy microgreens will knock your socks off!   Many of the elements can be made ahead!  

Serve it with our Refreshing Citrus Salad dressing. Link to dressing, and make this your “House Cobb” salad.


6 cups baby arugula
For the Chickpeas:
  • 1 cup dry chickpeas (soaked in plenty of water, overnight)
  • 1 tablespoon mild curry powder
  • 1 tablespoon cumin powder
  • 1 tablespoon granulated onion powder
For the Sweet Potato:
  • 1 medium size sweet potato (12 ounces)
  • 1 lime, juiced
  • 1/2 teaspoon minced garlic
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
For the Beets:
  • 2 medium sized yellow beets, scrubbed clean
  • 2 medium sized red beets, scrubbed clean
  • 1 cup Asian microgreens


Make the Chickpeas:
  1. Drain and place the beans in a pressure cooker.  Cover with 2 inches of water and add cumin, curry powder and granulated onion to the water.  Give it a stir.
  2. Pressure cook according to directions, strain and let cool on parchment lined sheet pan. Reserve.
Make the Sweet Potatoes:

Preheat the oven to 425℉

  1. Peel and dice the potato to ½-inch sized dice.  Place in a bowl and add lime juice, smoked paprika, minced garlic and thyme.  Mix thoroughly and place on a parchment lined sheet pan.  
  2. Bake for 25-30 minutes, turning over the pieces after about 20 minutes, until slightly brown and tender. Reserve.
Make the Beets:
  1. Place yellow beets in one pot, and red beets in another.  Cover with water by 3-inches. Bring to a boil and cook the beets until tender when pierced with a knife, depending on the size, about 25-30 minutes.
  2. Remove cooked beets, again, keeping the yellow ones separate from the red ones, or the yellow beets will turn red!  Let cool to touch.
  3. Under cold running water, and wearing gloves, peel the beets rubbing with your fingers to remove the skin.  
  4. Dice into ½-inch size pieces, and reserve.
Make the Salad:
  1. Place the arugula in a medium sized mixing bowl and add enough dressing to thoroughly coat the lettuce without “drowning” it, about ¼ cup.  Place the lettuce in each of 3 serving bowls or plates.
  2. Dress all of the other ingredients, separately, in the same bowl, first the chickpeas and arrange on the arugula, then the sweet potato, then yellow beets and lastly the red beets. 
To Serve:

Compose your Cobb salad prettily and top with lightly dressed microgreens stacked high in the middle.

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