Summer Vegan “Cobb” Salad


This vegan cobb salad is packed full of flavor and texture. Perfect for a quick and nutritious lunch or dinner. Our plant-based interpretation replaces traditional ingredients like bacon, cheese and eggs with chickpeas, watermelon radish, avocado and hummus.

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Cook Time: 20 Minutes

Serves: 4

What you get:

  • 4 cups Kale Leaves
  • 1 cup Cherry Tomatoes
  • 1 cup Watermelon Radish
  • 1 cup Red Onion
  • 1 Cucumber
  • 1 Avocado
  • 1/2 cup Hummus
  • 1 cup Chickpeas
  • Apple Cider Vinegar
  • Dijon Mustard
  • 1/4 cup Basil

What you need:

  • Extra Virgin Olive Oil
  • Maple Syrup

Allergens: Legumes, Mustard, Nightshades (Note: Hummus May Contain Garlic)

See Recipe

Additional information


Milk Free, Wheat Free, Gluten Free, Sesame Free, Peanuts Free, Tree Nuts Free, Coconut Free, Egg Free, Egg White Free, Shellfish Free, Fish Free, Dairy Free, Soy Free, Celery Free, Molluscs Free, Sulphur dioxide and sulphites Free, Garlic Free, Corn Free


Heart Diseas, Diabetes, Overweight/Obesity, PCOS, Endometriosis, Fertility, hypertension

Specialty Diets

Kosher, Halal, Gluten Free, Nut Free, Diary Free, Soy Free, Vegan, Vegetarian, Postpartum, Prenatal, Anti-inflammatory


Per serving: 406 calories, 28g fat, 202 mg sodium 34g carbs, 11g fiber, 11g sugar, 9g protein


Kale Leaves, Cherry Tomatoes, Watermelon Radish, Red Onion, Cucumber, Avocado, Hummus, Chickpeas, Extra Virgin Olive Oil, Apple Cider Vinegar,, Maple Syrup, Dijon Mustard, Basil Leaves


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