Need a summer salad idea that will slim you down and still fill you up? This salad is filling from the protein and starch from the chickpeas and potatoes and the dressing on this salad tastes just like Chick-fil-A sauce, I swear! It’s delicious and easy to meal prep for the week. Just roast the potatoes and chickpeas in the oven while you chop the veggies and make the dressing, and it’s done!
Roasted Chickpea and Potato Salad
1 bag of organic baby spinach
1/2 cup carrots, chopped
1/2 cup cherry tomatoes, halved
3 Persian cucumbers, halved and sliced
1 can chickpeas, drained and rinsed
1 pound mini gold potatoes, quartered
1 tsp garlic powder
1/2 tsp salt and pepper to taste
1/2 tsp paprika
Maple Mustard BBQ Dressing
1 tbsp maple syrup
1 tbsp yellow mustard
1/2 tsp Dijon mustard
Dash of garlic powder
1 tsp vegan Worcestershire sauce
Stir to combine
1. Preheat oven to 400* and add cut potatoes and spices to a parchment lined pan and use your hands to combine.
2. Bake for 35 minutes and about 10 minutes in add the chickpeas on another parchment lined pan.
3. Combine the spinach, carrots, tomatoes, cucumbers in a large bowl and then let the potatoes and chickpeas cool down before adding to the salad.
4. Mix the dressing and add to combine!