Vegan Roasted Potato & Chickpea Quinoa Salad Recipe

Roasted Potato & Chickpea Quinoa Salad with Creamy Tahini Dressing

This vibrant, hearty salad is everything you want in a meal — crispy roasted potatoes, protein-packed chickpeas, fluffy quinoa, sweet beets (or purple potatoes), juicy tomatoes, and fresh herbs, all drizzled with a luscious, garlicky tahini sauce.

It’s vegan, gluten-free, meal-prep friendly, and tastes even better as leftovers. Perfect for lunch, dinner, or a side that steals the show.

Why You’ll Love This Salad

Perfect balance of crispy, creamy, crunchy, and fresh.
High-protein and nutrient-dense.
Make-ahead friendly — tastes better after a day or two.
Easily customizable with what you have on hand.
That creamy tahini drizzle… addictive!

Vegan Roasted Potato & Chickpea Quinoa Salad Recipe

(Serves 4 as a main or 6 as a side)

Ingredients: Roasted Veggies & Chickpeas:

1.5 lbs (680g) baby potatoes (mix of yellow and purple if possible), halved
1 can (15 oz) chickpeas, drained and rinsed
2–3 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp dried oregano
Salt & black pepper to taste

Salad Base:

1 cup (180g) uncooked quinoa (or about 3 cups cooked)
1–2 cups cherry tomatoes, halved
½ cup fresh parsley and/or mint, chopped
Optional: 1–2 roasted beets (diced) or extra roasted veggies

Creamy Tahini Dressing:

⅓ cup (80g) tahini
1–2 garlic cloves, minced or grated
2–3 tbsp lemon juice (or to taste)
1–2 tbsp maple syrup (optional, for balance)
¼–⅓ cup water (to thin)
Salt & pepper to taste
Optional: pinch of cumin or red pepper flakes

Instructions:

Roast the potatoes & chickpeas: Preheat oven to 425°F (220°C). Toss halved potatoes and chickpeas with olive oil and seasonings on a large baking sheet. Roast for 25–35 minutes, stirring halfway, until potatoes are golden and crispy.
Cook the quinoa: Rinse quinoa, then cook in 2 cups water with a pinch of salt. Bring to boil, reduce heat, cover, and simmer 15 minutes. Fluff and let cool slightly.
Make the dressing: Whisk tahini, garlic, lemon juice, maple syrup, salt, and pepper. Add water 1 tbsp at a time until pourable and creamy.
Assemble: In a large bowl, combine cooked quinoa, roasted potatoes & chickpeas, cherry tomatoes, beets (if using), and fresh herbs. Drizzle generously with tahini dressing and toss gently.
Serve: Top with extra herbs, a few more tomato halves, and an extra swirl of dressing like in your beautiful photo.

Storage: Keeps in the fridge for up to 5 days. Store dressing separately if making ahead.

Pro Tips

Extra crispy: Roast chickpeas separately for 20–25 minutes until crunchy.
Oil-free: Roast on parchment with a splash of broth or aquafaba.
Variations: Add roasted red onion, cucumber, avocado, or massaged kale. Swap quinoa for farro or couscous.
Make it a bowl: Serve over greens with extra protein like crispy tofu or tempeh.
Meal prep hack: Roast a big batch of potatoes & chickpeas on Sunday and build bowls all week.

This salad is truly next-level — fresh, filling, and flavor-packed. You’re clearly obsessed for good reason!