Plant-based Cobb Salad
A plant based take on a cobb salad that’s super easy to whip up for lunch
after a lengthy school pick-up and so satisfying.
Choose a variety of your favorite veggies, I added roasted chickpeas, sweet
potatoes, eggplant and brussels sprouts. The quinoa helped with the added
protein. And for the dressing I did an herbed lemon tahini dressing:
1/4 cup parsley leaves
1/4 cup cilantro leaves
1/2 cup tahini paste
1 lime, juiced
Pink Himalayan salt
1 garlic clove if you want – I didn’t
1/4 cup water to thin out – drizzle slowly.
- Add all ingredients to a food processor minus the water. Blend and
adjust consistency with tahini or water. I like the pronounced taste of
tahini in my tahini dressing. Give it a whirl