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Vegan Cobb Salad {W/ Tempeh Bacon}
Ingredients
  • 12 cups baby spinach, spring mix or chopped romaine
  • 3 cups cooked chickpeas, about 2 15 oz cans
  • 1 cup grape tomatoes, halved
  • 1 large cucumber, sliced or chopped
  • 1 cup grated carrots
  • ½ cup corn
  • ½ cup red onion, chopped
  • 6 slices cooked tempeh bacon, sliced
  • 1 to 2 avocados, sliced
  • ½ cup dairy-free cheese, optional
  • Fresh dill, optional
  • subheading: RED WINE VINAIGRETTE:
  • ⅓ cup red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon minced garlic
  • ¾ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup extra virgin olive oil
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