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 (about 1.5 cups dry)
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 nugget potatoes in olive oil and add a pinch of salt. Spread on a large parchment-lined baking tray and roast for 30-35 minutes or until nicely browned, tossing in between. 

Whisk all dressing ingredients together until combined.

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

Note, April 24, 2021: The previous version of this recipe had instructions to roast the tomatoes. This was never originally intended. The background to this is we published this recipe first when we had opened our Vancouver Mill + Bakery. We were exhausted and running on fumes and pure adrenaline! The roasting instructions were meant to be written for the potatoes, not the tomatoes. 

Since this recipe has been made to rave reviews thousands of times, feel free to roast the tomatoes too! But, we recommend to roast them whole, not halved, and to roast at 400 degrees until blistered, about 15 minutes. 

Another wonderful variation is to substitute chopped red peppers for the tomatoes. Any way to choose to enjoy it, we thought we'd finally get around to writing this note! Happy cooking and eating!