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Plant-based Cobb Salad

Plant-based Cobb Salad

A plant based take on a cobb salad that’s super easy to whip up for lunchafter a lengthy school pick-up and so satisfying. Choose a variety of your favorite veggies, I added roasted chickpeas, sweetpotatoes, eggplant and brussels sprouts. The quinoa helped with the addedprotein. And for the dressing I did an herbed lemon tahini dressing:
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Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Add all ingredients to a food processor minus the water. Blend andadjust consistency with tahini or water. I like the pronounced taste oftahini in my tahini dressing. Give it a whirl