Go Back
–+ servings

Cheesecake Factory Vegan Cobb Salad (Copycat!)

Loaded with lots of vegetables, garbanzo beans, quinoa, & nuts! Super easy, fresh, and filling!
5 from 1 vote
Print Pin
Total Time: 30 minutes
Servings: 2

Ingredients

For the salad:

  • 10 asparagus spears
  • 1 cup green beans
  • 3 heads Romaine lettuce thinly sliced
  • 1/2 cup cubed roasted beets (optional)
  • 1 avocado, diced
  • 2 mini cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 1 (16 oz) can garbanzo beans, drained and rinsed
  • 1/2 cup cooked quinoa
  • 1/4 cup slivered almonds
  • sunflower seeds to sprinkle on top

For the Dressing:

  • 1/4 cup champagne vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons dijon Mustard
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon agave nectar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Fill a large skillet with water. Bring to a boil.
  • Add the green beans and asparagus. Boil for 4-5 minutes, or until vegetables are bright green and tender.
  • Drain water and slice green beans and asparagus into 1/2-inch pieces.
  • Add all salad ingredients to a large bowl.
  • Combine all salad dressing ingredients in a bowl and thoroughly whisk together. 
  • Pour desired amount of dressing over salad.