Description
Roasted Potato Salad with BBQ Chickpeas is a hearty plant-based dish packed with crispy Yukon gold potatoes, roasted broccoli, smoky BBQ chickpeas, and creamy lemon tahini sauce. Perfect for an easy dinner, meal prep, or a flavorful side dish.
Ingredients
Scale
For the Potato Salad
- 1.5 lb Yukon gold potatoes, washed and cut into 3/4-inch chunks
- 1/2 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1 teaspoon garlic powder
- 4 garlic cloves, crushed and divided
- 1 small red onion, half roughly chopped and half diced
- 1 head broccoli, cut into florets
- 2 tablespoons avocado oil or preferred high-heat oil
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup vegan, gluten-free barbecue sauce
- Salt and black pepper, to taste
For the Tahini Sauce
- 2 tablespoons tahini
- Juice of 1/2 lemon
- 1/2 teaspoon dried dill
- 1/2 teaspoon onion powder
- Pinch of salt, or to taste
- 2–3 tablespoons water, as needed
Instructions
- Preheat the oven to 425°F. Line one or two baking sheets with parchment paper.
- Place the potatoes in a large bowl of cold water with a few ice cubes. Soak for 10–30 minutes. Drain and pat completely dry.
- Return the potatoes to the dry bowl. Add cumin seeds, smoked paprika, basil, oregano, coriander, garlic powder, salt, and 1 tablespoon oil. Toss well.
- Spread the potatoes in a single layer on a baking sheet and roast for 15 minutes.
- Toss the broccoli and roughly chopped onion with 1–2 teaspoons oil, 2 crushed garlic cloves, and a pinch of salt.
- Flip the potatoes, add the broccoli mixture to the baking sheet or a second sheet, and roast for another 15 minutes, until browned and tender.
- Pat the chickpeas dry. Heat the remaining oil in a skillet over medium heat. Add the diced onion and a pinch of salt and sauté until softened.
- Add the remaining garlic, followed by the chickpeas. Cook for 3–5 minutes, stirring occasionally, until lightly seared.
- Stir in the barbecue sauce and simmer for 3–4 minutes, until thick and glossy.
- Whisk together tahini, lemon juice, dill, onion powder, and salt. Add water gradually until smooth and creamy.
- Add the roasted potatoes and broccoli to a serving bowl. Top with BBQ chickpeas and drizzle with tahini sauce. Garnish with fresh herbs if desired and serve warm.
Notes
- Pat the soaked potatoes thoroughly dry for crispier roasted edges.
- Avoid overcrowding the baking sheet; use two pans if necessary.
- Drying the chickpeas helps them brown better in the skillet.
- Add water to the tahini dressing gradually until it reaches a pourable consistency.
- Use your favorite vegan and gluten-free BBQ sauce if you want the entire recipe to meet both dietary preferences.
- Store the tahini sauce separately from leftovers for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad / Main Dish
- Method: Roasting, Sautéing
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~470 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg