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.
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
- 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.
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.