Roasted potato and chickpea salad with a simple tahini dressing. This hearty salad is made with just a few ingredients in less than 30 minutes. It’s the perfect filling, yet nutritious salad too enjoy all year long.
This recipe was originally posted in 2017 and has been updated with new photos and extra details to help you make the best salad.
Since I first shared this recipe, it’s been one of my favorites. For years, I’ve been making this salad (or versions of this salad) on a monthly, if not weekly, basis. What’s not to love? It’s comforting thanks to the roasted potatoes. It has a nice crunch from the chickpeas and a delicious creamy tahini dressing. It’s certainly my go-to winter salad thanks to the combination of warm and cold ingredients, but I love it all year long.
Start by roasting the potatoes and chickpeas with a bit of oil and salt. While these ingredients are roasting, prepare the tahini dressing. All you need to do is mix tahini, white wine vinegar, water and garlic. When the potatoes and chickpeas are done roasting, just throw them in a bowl with your greens of choice and the dressing. I also love to add a sprinkle of nutritional yeast. That’s it!
If you make this roasted potato salad and chickpea salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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