Vegetarian Cobb salad, arranged in neat rows of colorful vegetables

Vegetarian Cobb Salad Recipe

By Beth Lipton
Reviewed by Ahna Crum, R.D.N.
March 07, 2023

A classic Cobb salad is loaded with animal protein like chicken, eggs, and bacon. If you love the Cobb’s variety but prefer (or need) to eat a vegetarian meal, this salad is for you.

Lots of different vegetables make it appealing to the eye, but it’s also packed with nutrients and rich in fiber. What’s more, the avocado, featured in the dressing, and the walnuts are healthy sources of vitamin E and omega-3 fatty acids, which are both anti-inflammatory.

The tangy yogurt-herb dressing ties it all together; feel free to use dairy-free yogurt to suit your dietary needs.

This recipe is: gluten free, vegetarian

Prep time: 25 minutes

Serves 4



  • ½ cup plain low-fat or nonfat Greek yogurt (or nondairy yogurt)
  • ¼ ripe avocado
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • ¼ cup fresh parsley leaves
  • 3 tablespoons roughly chopped fresh dill
  • ½ teaspoon honey or maple syrup
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Fine sea salt and freshly ground black pepper


  • 4 romaine hearts, chopped (about 8 cups)
  • 1 large carrot, shredded (about 1 ¼ cups)
  • 4 medium-size packaged cooked beets, chopped (about 2 cups)
  • 1 cup cherry tomatoes, halved
  • ½ cup chopped toasted walnuts
  • 1 cup canned chickpeas, drained and rinsed
  • ¼ cup crumbled blue cheese (optional)


To make dressing: In a blender or food processor, add the yogurt, avocado, lemon zest and juice, parsley, dill, honey or maple syrup, garlic powder, and onion powder. Then, blend until smooth. Blend in water 1 tablespoon at a time to thin the dressing, if needed. Taste and season with salt and pepper. (Makes about 1 cup.)

To make salad: In a large bowl, toss the lettuce with ¼ cup dressing.

Divide the dressed lettuce among 4 shallow bowls. Then, divide the carrots, beets, tomatoes, walnuts, chickpeas, and cheese (if using) among the bowls.

Drizzle with more dressing, if desired—and toss, if you like—then serve.


  • You can make the dressing up to 2 days ahead. Keep it covered in a separate container and refrigerate until you’re ready to use it.
  • You’ll have some leftover dressing, too. Dress salads with it, use it to liven up chicken or fish, or add a spoonful to tuna salad for some added zing.

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