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Roasted Potato and Chickpea Salad

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A warm and filling salad that combines crispy smashed potatoes with chickpeas and fresh herbs, drizzled with a tangy tahini dressing.

Ingredients

Scale
  • 1 kg (2.2 lb) boiled potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 can chickpeas, drained and rinsed
  • 1 red onion, thinly sliced
  • 2 small cucumbers, diced
  • 1/2 cup spring onion, chopped
  • 1/2 cup dill, chopped
  • 1/2 cup parsley, chopped
  • 2 tsp grainy mustard
  • 1 tsp maple syrup
  • 1 tbsp olive oil
  • Juice of 1/2 lemon
  • 2 tbsp tahini
  • Salt and black pepper to taste

Instructions

  1. Cook potatoes in salted water until fork tender (15-20 minutes). Drain and let steam dry.
  2. Place potatoes on a baking sheet, gently smash with the bottom of a glass, drizzle with olive oil, season with salt, and roast at 200°C (400°F) for 30-35 minutes until golden and crisp.
  3. In a large bowl, combine chickpeas, red onion, cucumber, spring onions, dill, and parsley.
  4. Whisk together mustard, olive oil, lemon juice, maple syrup, tahini, salt, and pepper; add a splash of water to thin if needed.
  5. Add roasted potatoes to the salad base, pour over the dressing, and gently toss to coat.
  6. Enjoy warm or chilled, and store any leftovers in the fridge for up to 3 days.

Notes

Pair with grilled chicken, baked tofu, or a hard-boiled egg for added protein. Store leftovers properly to maintain flavor and texture.

Nutrition

Keywords: salad, roasted potatoes, chickpeas, healthy, vegetarian, meal prep

Find it online: https://alexandrarecipes.com/roasted-potato-and-chickpea-salad-potato-salad/