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]
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.