Morning made simple

This vegan cobb salad is crunchy, filling, and easy to make. Fresh veggies like romaine lettuce, corn, tomatoes, red onion, and crispy mushrooms get topped with a homemade yogurt ranch dressing for a salad even better than the classic!


  • 15 oz can of cooked chickpeas, strained & rinsed
  • 8 ounces mushrooms, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 3 romaine hearts, chopped
  • 1 cup cherry tomatoes, cut in half
  • 1 avocado, diced
  • ½ red onion, diced
  • ½ cup cooked corn
  • ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1-2 tablespoons water (optional, to thin the dressing if needed)


  • First, make the crispy chickpeas and mushroom bacon. Preheat the oven to 400ºF and slice the mushrooms. Strain the can of chickpeas, rinse, and dry them completely before roasting.
  • Next, add the chickpeas, sliced mushrooms, soy sauce, oil, garlic powder, onion powder, and smoked paprika to a baking sheet. Then, toss together until the mushrooms and chickpeas are completely coated in the seasoning.
  • Arrange the mushrooms & chickpeas on the baking tray so they are not overlapping. Then, add the tray to the oven and bake for 30 minutes, flipping the mushrooms & chickpeas halfway through so they bake evenly. Once they are baked & crispy, remove and let cool before adding to the salad.
  • While the chickpeas and mushrooms are baking, chop the veggies & make the dressing. First, chop the romaine hearts, slice the cherry tomatoes in half, dice the avocado into cubes, and finely dice the red onion. Set aside the veggies for later.
  • Next, make the yogurt ranch dressing by adding the Forager Project Cashewmilk Yogurt, lemon juice, dill, dijon mustard, onion powder, garlic powder, dried parsley, salt, and ground pepper to a bowl and whisking together until smooth. If the dressing is too thick, add 1-2 Tablespoons of water to thin it out to your desired consistency.
  • To make the salad, add the chopped romaine lettuce, sliced cherry tomatoes, diced avocado, diced red onion, and corn to a bowl. Then, top with the crispy chickpea & mushroom bacon mixture. As a final step, pour on the yogurt ranch dressing. Dig in & enjoy!