You’ll love this vegan cobb recipe.  It replaces chicken with roasted ranch chickpeas, pork bacon with seitan bacon, and uses a non-dairy blue cheese dressing that is out- of-this-world good.

Who else thinks that eating out of a lettuce cup makes food taste better? Maybe, just me, I don’t know… I do know that serving this filling in bibb lettuce cups makes for a fun alternative to a traditional salad.

You will have left over ranch mix with this recipe. It would also be delicious sprinkled on popcorn or used on roasted veggies. You can also make extra chickpeas for snacking, because these things can be addicting and you might just start eating too many of them once they come out of the oven.

Ingredients

Ranch Chickpeas:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dry dill
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • 1 teaspoon avocado oil
  • 1 can chickpeas

Lettuce wraps:

  • Bibb lettuce
  • 2 cups red cabbage, thinly sliced
  • 1 cup cherry tomatoes, sliced in half
  • 1 avocado, diced
  • 1 package Upton’s Bacon Seitan
  • 6 oz frozen corn, I used half a bag
  • 4 scallions, diced thin
  • ¼ cup chopped fresh dill
  • Daiya non-dairy blue cheese dressing
  • Ranch chickpeas from recipe above

Directions

  1. Preheat oven to 400. Rinse and drain the chickpeas. Set them out on a dishtowel and run a paper towel over them to let dry. (I like to peal the outer skin off the chickpeas, and I do this when they are drying, but it’s not necessary. However, I do think the seasoning sticks better to them this way)
  2. Once chickpeas are dry, transfer them to a sheet pan and coat with avocado oil. Mix the onion powder, garlic powder, dry dill, dry mustard and salt together in a small bowl. Sprinkle 1 – 2 teaspoons of this ranch mix over chickpeas and roast for 20 minutes. Cook longer if you like them extra crunchy.
  3. Put the frozen corn on another small sheet pan with a drizzle of oil and pinch of salt and roast in the oven next to the chickpeas for 15 minutes.
  4. In a large sauté pan, heat a little oil and cook seitan bacon for about 3 minutes, carefully turn over and cook another 3 minutes. Drain on paper towels, and then chop it up in small bits.
  5. Rinse and chop your remaining vegetables and lay out in an assembly line. Fill one (or two stacked) lettuce leaves with red cabbage, tomatoes, corn, ranchy chickpeas, scallions, dill and seitan bacon. Top with daiya non-dairy blue cheese dressing. * You can also put all the veggies (except lettuce) in one large bowl and toss together with a couple tablespoons of blue cheese dressing, adding more if desired. Then fill lettuce cups with the mixture.
Print Friendly

About the Author

Claudia Laffin

Claudia Laffin is a personal chef and owner of The Traveling Spoon Chef, serving clients in and around Asheville, North Carolina. She is also a food blogger, recipe developer, and food photographer. She has been a health food advocate and natural lifestyle follower for over 20 years. During that time, she jhas enjoyed working in numerous stores in the health food industry, including Earth Fare! Claudia’s desire to bring health food to more people motivated her to start her personal chef business. She loves cooking healthy, organic, non processed and delicious food for busy families in their own homes and helping them find a path to a healthier life. Follow her on Facebook and Instagram to see what new things she’s cooking up!