Why you’ll love this chopped salad:
Quick: Make this recipe in only 30-minutes Meal Prep: Prep this salad and dressing separately and then add it together for a quick lunch Versatile: Add your own fav veggies, protein, or dressing
Ingredient Notes:
Vegan Chicken Nuggets: You can use any plant-based (or meat) protein for this chopped salad, however, I used vegan chicken nuggets from Nowadays. They have 13g of protein in them that comes from organic pea protein. There are several other types of chicken substitutes out there that you could use instead. You could also marinate tofu, or tempeh, or simply just add beans. Herbs: I used fresh herbs for the ultimate flavor in this recipe. I used parsley, basil, mint, and chives, but feel free to substitute out anything you don’t have or add more of one herb over the other. However, I don’t recommend subbing for dried herbs as you won’t get as much freshness in your chopped salad. Pumpkin Seeds: I added pumpkin seeds to this chopped salad because they add a great crunch and are also full of valuable nutrients and high in antioxidants. Feel free to use any seeds or nuts you have on hand.
How to make chopped salad:
Feta Cheese: Replace the feta cheese with your favorite vegan substitute! How can I personalize this chopped salad? Personalize your cobb salad with any extra veggies or spices of your choosing. Storage: Salad can be kept in the fridge in an airtight container for 4 – 6 days.
Other recipes you’ll love:
Vegan Grits & Creamy Beans & CollardsRefried Beans & Avocado TacosHearty Vegetable + Mixed Bean StewVegan Taco Salad
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