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Chickpea + Roasted Potato Salad

Chickpea + Roasted Potato Salad


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


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.


  • So hearty & good! Thank you!

    Helen on

  • My grocery store carried no Cherry tomatoes, so I used Grape instead. They turned out a sloppy mess when toasted!

    ALisha on

  • Hi, I’m not quite sure how to roast the potatoes? Do I cook them first, then half them and roast them in the oven? At which temperature? I’d love to do this recipe so I thought I’d ask!

    Kat on

  • Omg!! This is sooooo good!! Thank you🙏🏽

    uyen Tran on

  • 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

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