Vegan Cobb Lettuce Wraps

You’ll love this vegan cobb recipe.  It uses roasted ranch chickpeas, vegan bacon, and 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, and is wonderful on a spring day or any other time of the year.

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 start eating too many of them once they come out of the oven.

Print Recipe
Vegan Cobb Lettuce Wraps
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Ranch Roasted Chickpeas
Lettuce Wraps
Servings
Ingredients
Ranch Roasted Chickpeas
Lettuce Wraps
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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. Note : 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 vegan 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 vegan bacon. Top with daiya non-dairy blue cheese dressing. Note : 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.
Share this Recipe
 

I'd love to hear from you