4 years ago

Roasted Potato Pesto Salad with Spicy Chipotle Chickpeas
[Vegan]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

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Roasted Potato Pesto Salad with Spicy Chipotle Chickpeas [Vegan]

Dairy Free

Vegan

This roasted potato pesto salad with spicy chipotle chickpeas is a delicious and comforting vegan salad that's packed with flavor! Serve it warm or cold.

Ingredients You Need for Roasted Potato Pesto Salad with Spicy Chipotle Chickpeas [Vegan]

For the Salad:

1.5 lbs (680g) baby potatoes, halved (about 4-5 cups)
1 can (19oz/540ml) chickpeas, drained and rinsed
1 teaspoon smoked paprika
1/2-1 teaspoon chipotle powder
2 tablespoons olive oil
Fine grain sea salt to taste
2 handfuls baby spinach or leafy greens of choice
Nutritional yeast, for topping
Squeeze of lemon juice, optional

For the Pesto:

1/4 cup raw sunflower seeds or pepitas
1/2 cup fresh basil, packed
1/2 cup baby spinach, packed (or more basil)
1/4 cup + 2 tablespoons olive oil
2 garlic cloves
1/4 teaspoon fine grain sea salt

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How to Prepare Roasted Potato Pesto Salad with Spicy Chipotle Chickpeas [Vegan]

Preheat the oven to 325°F. Spread the sunflower seeds or pepitas on a baking sheet. Toast for 8-10 minutes or until lightly toasted. Keep an eye on them to prevent burning.
Remove from the oven and increase the temperature to 400°F.
Add your potatoes and chickpeas on a baking sheet (two separate sheets if needed, make sure not to overcrowd them). Drizzle with oil.
Sprinkle the chickpeas with chipotle and paprika and rub to coat evenly. Sprinkle with salt. Roast for 30-40 minutes at 400°F or until lightly golden and crispy.
Meanwhile, make the pesto: In a small food processor or blender, process all of the pesto ingredients, including the roasted sunflower seeds or pepitas, for 30 seconds or until it reaches your desired consistency.
Assemble the salad: In a large bowl add the roasted potatoes and pesto. Stir to coat the potatoes evenly. Serve with your leafy greens of choice and top with spicy roasted chickpeas and a sprinkle of nutritional yeast.

Notes

For a little spice, start with 1/2 teaspoon of chipotle. For extra spice, use 1 teaspoon or add a pinch of cayenne. You can also omit the spices completely for simple salted chickpeas. You can make the pesto 2-3 days in advance if desired to make it easier the day of. Alternatively, you could use store-bought pesto. You can replace the sunflower seeds or pepitas with nuts if desired. Sliced toasted almonds are a great option! If you can’t find baby (mini) potatoes, you can use 4-5 medium yellow or red potatoes.

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