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Plant-Based Cobb Salad

A plant-based take on a cobb salad that’s super easy to whip up for lunch after a long school pick-up and so satisfying.


Choose a variety of your favourite veggies, Lana added roasted chickpeas, sweet potatoes, eggplant and brussels sprouts. Add Mawa quinoa to your bowl for added protein.
Dressing: herbed lemon tahini dressing
1/4 cup parsley leaves
1/4 cup cilantro leaves
1/2 cup tahini paste
1 lime, juiced
Mawa Pink Himalayan salt 
1 garlic clove if you want – I didn’t
1/4 cup water to thin out – drizzle slowly.


Cook your Mawa quinoa as directed by the packaging, be careful not to overcook it.
Cut up and add all your favourite veggies.
For the herbed lemon tahini dressing add all ingredients to a food processor minus the water. Blend and adjust consistency with tahini or water.

Recipe by: Lana Nasser
Holistic Health Coach & Chef Consultant

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