Mexi-Cobb Salad (Vegan + Gluten Free)

Vegan Mexi-Cobb Salad

Here’s a thing I miss about the UK: there are so many places where you can get falafel as an option to replace meat. I’ve literally never seen that at any kind of restaurant here. It was something I didn’t know I was missing until I had it. I ate more falafel in the UK than I ever had before in my entire life and I was loving it.

One of my favorite things was a salad similar to this that I found toward the end of my trip. I was so bummed I only got to eat it once but I’ve made up for it since I got home by just making it myself. Which is definitely a recurring theme on this blog.

I’m a sucker for a salad that mixes things up a little bit and that’s what this one is. It’s got all kinds of different flavors just like a regular cobb salad. Except this one is meat free and completely plant based. You kind of can’t go wrong.

If you don’t like spicy food you could nix the jalapenos and add some green pepper. You could substitute pinto beans with black beans. You could even do way with the vegan ranch for dressing and just top it with some salsa and olive oil.

I’m so keen on this salad that I will literally make a batch of falafel just for this salad and then eat it for like 3-4 days in a row. I can’t get enough. It’s a bit spicy, and creamy from the beans and avocado, then you get the crunch from the tortilla chips. I mean. Come on! I think you’re going to love it just as much.

If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.

Vegan Mexi-Cobb Salad

Mexi-Cobb Salad (Vegan + Gluten Free)

Course Lunch, Main Course
Cuisine Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Author Modern Little Victories


  • 1 bunch romaine lettuce chopped
  • 3-4 pieces of falafel
  • 1 cup pinto beans
  • 1 small avocado
  • 1 small tomato
  • ¼ cup pickled jalapenos
  • ½ -1 cup crushed tortilla chips
  • ¼ cup vegan ranch


  1. If you need to make your falafel then go ahead and make it and cook while you prep your other toppings.
  2. If falafel is already made chop it up into bite sized pieces along with all other veggies.
  3. Place chopped lettuce in bowl or plate. Top with falfel, pinto beans, avocado, tomato, jalapenos, and tortilla chips.
  4. Drizzle with vegan ranch on top and enjoy!

Recipe Notes

Here's my go-to falafel recipe!

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