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]

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Cooking Time



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


  • 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.


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