VEGAN ROASTED POTATO CHICKPEA SALAD WITH DILL (NO MAYO)

Name: VEGAN ROASTED POTATO CHICKPEA SALAD WITH DILL (NO MAYO)
Prep time: 5 min
Cook time: 30 min
Ingredients: ~18 fingerlings or other small potatoes - quartered; 1 can chickpeas - drained; 1 tbsp avocado oil; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp cumin; 1 tsp paprika; ½ cup olive oil; ⅓ cup champagne vinegar (or ⅓ cup other vinegar + 1 tbsp maple syrup); 1 tbsp dijon mustard; 2 tbsp tahini; 1 garlic clove - minced; 1 tsp za'atar (can sub with your favorite spices but I love za'atar); pinch salt/pepper; juice from ½ lemon; 1 bunch dill - finely chopped; ½ medium sized red onion - thinly sliced; 4 stalks celery - finely chopped

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Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 5

VEGAN ROASTED POTATO CHICKPEA SALAD WITH DILL (NO MAYO)

Step 1

Preheat oven to 425 degrees.

Step 2

Add potatoes and chickpeas to a sheet pan lined with parchment paper. Toss in spices and oil. Roast for 30 - 35 minutes or until crisp.

Step 3

Mix together sauce ingredients.

Step 4

Add cooked potatoes and chickpeas to a bowl and toss with sauce and the rest of the ingredients.

VEGAN ROASTED POTATO CHICKPEA SALAD WITH DILL (NO MAYO)

Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 5

Ingredients

Instructions

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