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Roasted Potato and Chickpea Salad with Tahini Dressing

This simple salad requires little time and little ingredients. Simply roast your potatoes and chickpeas and while they're roasting, prepare the 4-ingredient tahini dressing. Throw the ingredients together with greens and sprinkle with nutritional yeast for a quick and nutritious meal!
Course Main Course
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2


  • 2 medium or 4 small potatoes, thinly sliced, diced or cut into fries
  • 1 cup chickpeas
  • 1 tablespoon olive oil
  • 1/4 teaspoon fine grain sea salt, or more to taste
  • 6 cups greens of choice (Spring mix, spinach, kale, romaine)
  • Nutritional yeast for topping (optional)


  • 2 tablespoons tahini
  • 1 tablespoon white wine vinegar
  • 1 tablepsoon olive oil, or more water
  • 1-2 tablespoons water + more as needed
  • 1 garlic clove, grated
  • Pinch of salt


  • Preheat oven to 400°F.
  • Cut the potatoes and spread them in a single layer on a baking sheet. Place chickpeas on the same baking sheet and toss everything with oil. Sprinkle with salt. Roast for 30 minutes or until golden and crispy.
  • Meanwhile, place your greens in a large bowl.
  • Prepare the tahini dressing: In a small bowl or jar, mix tahini and white wine vinegar to form a paste. Add oil, water and garlic. Mix together and add more water as needed.
  • When the potatoes and chickpeas are done, add them to your greens, along with the dressing and nutritional yeast (if using). Toss ingredients together and serve immediately.


Feel free to add maple and Dijon mustard to the dressing to taste. 
You can use mini potatoes for a quicker option. I just cut them in half. You can also substitute the potatoes with sweet potatoes if preferred.
Add extra toppings if desired, such as seeds, nuts, sprouts or more.