This plant-based Cobb salad features crispy chickpeas and smoky tofu, topped with a creamy dressing. It's a healthy, high-protein meal that's easy to prepare in just 20 minutes.
1: Preheat your oven to 425F. Place the chickpeas on a baking sheet and add poultry seasoning, salt, and 2 tbsp olive oil. Toss to combine. Bake for 20-30 minutes, until crispy, tossing every 10 minutes.
2: In a large bowl, make the marinade. Add 1 tbsp olive oil, maple syrup, soy sauce, hot sauce, and cornstarch and mix to combine. Peel the smoked tofu and place in the marinade. Toss to combine and bake on a baking sheet in the same oven for 10-15 minutes, flipping every 5 minutes.
3: While the tofu and chickpeas bake, prepare the dressing by placing all the dressing ingredients in a blender and blend until smooth.
4: Build your salad by placing the lettuce in a salad bowl and topping with the raw veggies. Allow the crispy tofu and chickpeas to cool slightly, then place on top. Drizzle on the dressing and enjoy!
