Roasted Potato and Chickpea Salad with Tahini Dressing
This simple salad requires little time and little ingredients. Simply roast your potatoes and chickpeas and while they're roasting, prepare the 4-ingredient tahini dressing. Throw the ingredients together with greens and sprinkle with nutritional yeast for a quick and nutritious meal!
Course Main Course
Cuisine vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2
Ingredients
2medium or 4 small potatoes,thinly sliced, diced or cut into fries
1cupchickpeas
1tablespoonolive oil
1/4teaspoonfine grain sea salt,or more to taste
6cupsgreens of choice (Spring mix, spinach, kale, romaine)
Nutritional yeast for topping (optional)
Dressing
2tablespoonstahini
1tablespoonwhite wine vinegar
1tablepsoonolive oil,or more water
1-2tablespoonswater + more as needed
1garlic clove,grated
Pinch of salt
Instructions
Preheat oven to 400°F.
Cut the potatoes and spread them in a single layer on a baking sheet. Place chickpeas on the same baking sheet and toss everything with oil. Sprinkle with salt. Roast for 30 minutes or until golden and crispy.
Meanwhile, place your greens in a large bowl.
Prepare the tahini dressing: In a small bowl or jar, mix tahini and white wine vinegar to form a paste. Add oil, water and garlic. Mix together and add more water as needed.
When the potatoes and chickpeas are done, add them to your greens, along with the dressing and nutritional yeast (if using). Toss ingredients together and serve immediately.
Notes
Feel free to add maple and Dijon mustard to the dressing to taste. You can use mini potatoes for a quicker option. I just cut them in half. You can also substitute the potatoes with sweet potatoes if preferred.Add extra toppings if desired, such as seeds, nuts, sprouts or more.