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!
Comments
I bought this salad with produce and bakery items and we found it simply delicious. The roasted potatoes make all the difference. My preference is for more roasted potatoes than chickpeas. So I have made this recipe twice now, reversing the potato/chick pea ratio. This vinaigrette is a great dressing for other salads too.
How many servings would this be considered?
Erin, I made this salad a few weeks ago and loved it so much that I made it again tonight. The flavours are so good. Thank you for sharing the recipe.
This was absolutely delicious! My family loved it. A definite keeper.
Interesting I loved it with the tomatoes roasted haha I’m going to try it again but roasted for the shorter amount of time suggested.
Hi Paula! Hi Alisha! Sorry this note is late for Alisha … after many months we realized that this recipe was written wrong. We’ve updated the recipe and included some background notes …. so sorry for the confusion! Funnily enough this recipe has become extremely popular and so I hope folks have found ways to make it their own. Thank you so much for the notes!! Happy cooking!
My tomatoes turned to mush. Slow roasting might work better
So hearty & good! Thank you!
My grocery store carried no Cherry tomatoes, so I used Grape instead. They turned out a sloppy mess when toasted!
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!