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!

Roasted Potato and Chickpea Salad With Tahini Dressing [Vegan]

Ingredients

For the Salad:

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

For the Dressing:

• 2 tablespoons tahini
• 1 tablespoon white wine vinegar
• 2 tablespoons water + more as needed
• 1 garlic clove, grated

Preparation

• Preheat oven to 400ºF.
• Slice potatoes and spread in a single layer on a baking sheet. Place chickpeas on the same baking sheet and toss everything with oil.
• 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 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.

https://www.onegreenplanet.org/vegan-recipe/roasted-potato-and-chickpea-salad-with-tahini-dressing-vegan/