Preheat your oven to 400°F (200°C). Rinse and drain one can of chickpeas. Spread them on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle smoked paprika, salt, and pepper on top.

Roast for about 20-25 minutes until they’re golden brown and crispy. This step adds texture and flavor to your salad.

In a medium bowl, whisk together the Dijon mustard, balsamic vinegar, olive oil, red wine vinegar, maple syrup, salt, pepper, and oregano.

This dressing ties all the flavors of your salad together. Taste and adjust seasoning if necessary. Set aside to allow the flavors to meld.

In a large salad bowl, start with the chopped romaine lettuce as your base. Next, layer on the roasted chickpeas, halved cherry tomatoes, avocado slices, and hard-boiled egg slices. Crumble the cheese on top and sprinkle the crispy mushroom bacon.

Pour the homemade dressing over the salad. Toss gently to coat all the ingredients evenly. Be careful not to mash the avocado while mixing—its creaminess is a huge part of the appeal.

Your vegetarian Cobb salad is now ready to impress! Serve it immediately or refrigerate for later. I usually find that it tastes even better after the flavors have had time to mingle for a few hours.