Best with Organic Cooked Beets

Vegan Beet Cobb Salad with Green Goddess Dressing

Prep Time: 20 min // Cook Time: 30 min Servings: 4

What to do

Prepare the Green Goddess Dressing:

  1. Add all of the ingredients for the green goddess dressing to a blender and blend until completely smooth. Taste dressing for flavor and add more sea salt to taste. If desired, add more water for a thinner consistency.
  2. Refrigerate in a sealed jar until ready to use.

Roast the Chickpeas:

  1. Preheat the oven to 450 degrees F.
  2. Spread the chickpeas ona large baking sheet. Drizzle with olive oil and sprinkle with spices and sea salt.
  3. Toss everything together so that the chickpeas are well-coated.
  4. Bake on the center rack of the preheated oven for 30 to 40 minutes, or until chickpeas are golden-brown and crunchy.

Prepare the Salad:

  1. Divide the greens among 4 bowls. Layer each bowl with diced avocado, tomatoes, red onion, walnuts, roasted chickpeas, and beets.
  2. Drizzle desired amount of green goddess dressing over each salad and serve.

What you’ll Need

Cobb Salad:

5 ounces power greens

1 ripe avocado, peeled and diced

1-1/2 cups cherry tomatoes, halved

¼ red onion, thinly sliced

1/2 cup raw walnuts, chopped

1 (8.8-ounce) package Love Beets Organic Cooked Beets, chopped

Roasted chickpeas (recipe below)

Roasted Chickpeas:

1 (14-ounce) can garbanzo beans, drained and rinsed

2 tablespoons olive oil

1 teaspoon chili powder

½ teaspoon garlic powder

¼ teaspoon sea salt, to taste

Avocado Green Goddess Dressing:

1 large avocado, peeled and diced

1/4 cup cider vinegar

1/4 cup fresh lime juice

1/3 cup olive oil

1 tablespoon water (or more for thinner consistency)

2 teaspoons pure maple syrup

½ cup fresh basil, chopped

¼ cup fresh sage, chopped

¼ cup fresh parsley, chopped

2 tablespoons fresh chives, chopped

1 clove garlic minced

1/2 teaspoon sea salt to taste