Vegan Roasted Potato & Chickpea Quinoa Salad Recipe
Vegan Roasted Potato & Chickpea Quinoa Salad 🥗
This Vegan Roasted Potato & Chickpea Quinoa Salad is a warm bowl with crispy potatoes, roasted chickpeas, juicy tomatoes, and a creamy tahini drizzle over fluffy quinoa. It’s hearty enough for dinner and still feels like a salad. Sheet-pan vegetables, one pot of quinoa, done.
I love how the potatoes get those browned edges while the chickpeas turn crunchy. The tahini sauce is what ties the bowl together. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Salad 💚
- 🌱 Completely vegan
- 🥔 Crispy roasted potatoes
- 🫘 Crunchy chickpeas
- 🍚 Fluffy quinoa
- 🍋 Creamy tahini drizzle
- 🍅 Fresh tomatoes
The Secret to Potatoes That Actually Crisp
Cut them small and don’t crowd the pan. High heat and a little oil give you golden edges. Dry the chickpeas well before roasting or they steam. Toss the quinoa with a pinch of salt while it’s still warm so it tastes seasoned, not plain.
Frequently Asked Questions ❓
Can I serve this cold? 🧊
Yes. It’s great as a meal-prep lunch. Add the tahini just before eating.
What if I don’t have tahini? 🥄
Use hummus thinned with lemon and water, or a simple olive oil-lemon dressing.
Can I swap the quinoa? 🍚
Couscous, farro, or rice all work.
🌱 Vegan Roasted Potato & Chickpea Quinoa Salad
Ingredients 🛒
For the Bowl
- 1 lb baby potatoes, halved
- 1 can (15 oz) chickpeas, drained and dried
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped parsley
For the Tahini Dressing
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or water
- 1 small garlic clove, grated
- 3–4 tablespoons water, to thin
- Pinch of salt
Instructions 👩🍳
- Preheat oven to 425°F (220°C). Toss the potatoes and chickpeas with oil, paprika, garlic powder, salt, and pepper.
- Spread on a sheet pan and roast 25–30 minutes, until the potatoes are golden and the chickpeas are crisp.
- Meanwhile, cook the quinoa in water or broth until fluffy. Fluff with a fork.
- Whisk the tahini dressing, adding water until it is pourable.
- Divide quinoa into bowls. Top with potatoes, chickpeas, and tomatoes.
- Drizzle with tahini, add parsley, and serve.
Nutrition
| Nutrient | Per bowl (1/4) |
|---|---|
| Calories | 430 |
| Protein | 14g |
| Net carbohydrates | 48g |
| Total carbohydrates | 56g |
| Fiber | 8g |
| Total fat | 16g |
| Sodium | 520mg |
Estimates based on quinoa, roasted potatoes, chickpeas, and tahini dressing. Exact numbers may vary by potato size.
Notes & Tips 💡
- Purple or gold baby potatoes both look great in this bowl.
- A handful of olives or cucumber makes it even more Mediterranean.
- Meal-prep the parts separately and assemble when you’re hungry.
- If the tahini seizes, keep adding cold water and whisk.
This Vegan Roasted Potato & Chickpea Quinoa Salad is warm, crunchy, and finished with tahini. A bowl that works for lunch or dinner. 🥗🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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