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!
Roasted Potato and Chickpea Salad With Tahini Dressing [Vegan]
Serves
2
Cooking Time
30
Ingredients
For the Salad:
- 2 medium or 4 small potatoes, thinly sliced
- 1 cup chickpeas
- 1 tablespoon olive oil
- 1/4 teaspoon fine grain sea salt
- 6 cups greens of choice (Spring mix, spinach, kale, romaine)
- Nutritional yeast for topping (optional)
For the Dressing:
- 2 tablespoons tahini
- 1 tablespoon white wine vinegar
- 2 tablespoons water + more as needed
- 1 garlic clove, grated
Preparation
-
Preheat oven to 400ºF.
-
Slice potatoes and spread in a single layer on a baking sheet. Place chickpeas on the same baking sheet and toss everything with oil.
-
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 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.
-
Chickpea -
Potato Recipes -
Tahini
Discover more recipes with these ingredients
Hidden for desktop / visible for mobile
About The Author
Caroline Doucet
See My RecipesI’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more plants, improve their relationship with food and quit dieting. I want to inspire you to work on your relationship with food without trying to eat “perfectly.” Most of all, I want to share nutritious recipes that will make you fall in love with food and cooking all over again–recipes that will feed your body and your soul!
Comments