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Recipes

Chickpea + Roasted Potato Salad

Chickpea + Roasted Potato Salad

Recipes

Chickpea + Roasted Potato Salad

September 23, 2019


Chickpea + Roasted Potato Salad

This vegan salad has been a popular item at our bakery, it's delicious and surprisingly substantial. You can easily double the dressing recipe and use for other salads and grain bowls.

Chickpea + Roasted Potato Salad  

4 cups Flourist Kabuli Chickpeas, cooked
3 cups roasted nugget potatoes, halved and roasted in olive oil 
2 tbsp olive oil 
1 bunch green onions, thinly sliced
2 pints cherry tomatoes, halved 
1/4 cup parsley, finely chopped

Dressing

1/2 cup olive oil
1/4 cup apple cider vinegar
2 tbsp dijon mustard
2 tbsp maple syrup
1 tsp salt
1/2 tsp dried mustard powder
1/2 tsp turmeric

Preheat the oven to 400°F degrees.

Toss halved cherry tomatoes in olive oil and add a pinch of salt. Spread on a large parchment-lined baking tray and roast for 30 minutes or until nicely browned, tossing in between. 

Whisk all dressing ingredients together until combined.

In a large bowl, combine cooked potatoes with chickpeas, roasted tomatoes, green onions and parsley. Toss with dressing and season with salt and pepper to taste.

7 comments


  • I’ve made this a few times and it’s so delicious! Always a crowd pleaser. I use only about 1/3 of the dressing though as I find it too much of I use all of it. I keep the rest of the dressing for salads through the week:)

    Cassandra on

  • I was so pleasantly surprised by this recipe! All those humble ingredients on their own, are fine, but mixed together with that tasty dressing, its magic! I have made this a few times and have subbed some ingredients for others, depending on whats in my pantry, and its always turned out well. I highly recommend adding wilted kale or arugula to the base for more color and greens!

    Elizabeth on

  • Thank you! We’re thrilled to hear that you like this recipe and that it will become a regular in the meal rotation.

    Tina Lau on

  • Wow! This recipe is SO good! Even my carnivorous husband (who usually turns his nose up at my vegan meals) loved it and he wasn’t hungry an hour later. This will become a regular in our dinner rotation. Mmmmmmmm

    Melanie on

  • This is such a satisfying and easy dish to pack for lunch. I served with arugula because I didn’t have parsley or tomatoes. Definitely better the next day after marinating in the dressing and absorbing all the flavours. Definitely becoming a regular in our lunch rotation. Thanks for the recipe!

    Eliza on

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