why make this recipe
Roasted Potato Salad with BBQ Chickpeas is a tasty and filling dish that’s great for a picnic, BBQ, or even just a cozy dinner at home. The combination of crispy roasted potatoes, hearty chickpeas, and fresh broccoli gives you a balanced meal packed with flavor and nutrition. Plus, it’s gluten-free and vegan, making it suitable for almost everyone’s dietary needs!
how to make Roasted Potato Salad with BBQ Chickpeas
Ingredients :
- 1.5 lb of Yukon gold potatoes, properly washed and cut into 3/4 inch chunks
- 1/2 tsp cumin seeds
- 1 tsp smoke paprika
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1/2 tsp ground coriander
- 1 tsp garlic powder
- 4 cloves garlic, crushed
- 1 small red onion, 1/2 roughly chopped and the other 1/2 diced
- 1 head of broccoli, cut into florets
- 2 tbsp avocado oil or preferred high heat oil
- 1, 15 oz can of chickpeas, rinsed and drained
- 1/4 cup barbecue sauce, gluten-free & vegan
- Salt and pepper to taste
- 2 tbsp tahini (I used Soom Foods)
- Juice of half a lemon
- 1/2 tsp dry dill
- 1/2 tsp onion powder
- Pinch of salt or to taste
- 2-3 tbsp of water
Directions :
- Preheat your oven to 425°F and line 1-2 baking sheets with parchment paper.
- Fill a large mixing bowl with cold water and a few ice cubes. Add your cut potatoes and let them sit for at least 10 minutes, or up to 30 minutes to remove excess starches. After soaking, dump the water and pat the potatoes dry with a clean kitchen cloth.
- In the same mixing bowl, add the potatoes back in along with cumin, paprika, basil, oregano, coriander, garlic powder, a good pinch of salt, and 1 tablespoon of oil. Toss to mix and spread the potatoes out on the baking sheet.
- Roast the potatoes in the oven for 15 minutes. In the meantime, toss the broccoli and roughly chopped onion with 1-2 teaspoons of oil, 2 cloves of crushed garlic, and a generous pinch of salt.
- After 15 minutes, remove the potatoes from the oven and flip them. Add the broccoli mix either on a separate tray or on the same tray as the potatoes, then return it all to the oven for another 15 minutes.
- For the chickpeas, dry them with a kitchen cloth. Heat a skillet with the remaining oil, then add the diced onion and a pinch of salt. Sauté until softened, then add in the remaining garlic and chickpeas, stir-frying for 3-5 minutes until the chickpeas look seared.
- Pour in the barbecue sauce and stir to coat the chickpeas. Allow the sauce to simmer and thicken for 3-4 minutes, then remove it from the heat.
- For the tahini sauce, mix the remaining ingredients in a bowl, adjusting with water until creamy.
- To serve, place the potatoes and broccoli in a bowl, top with the chickpeas and tahini sauce. Garnish with herbs if desired and enjoy!
how to serve Roasted Potato Salad with BBQ Chickpeas
This dish can be served warm or at room temperature. You can enjoy it as a main dish or as a side with your favorite grilled foods. Add some fresh herbs like parsley or cilantro on top for extra freshness!
how to store Roasted Potato Salad with BBQ Chickpeas
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently in the microwave or on the stove. The tahini sauce can also be stored separately and added just before serving.
tips to make Roasted Potato Salad with BBQ Chickpeas
- Make sure to pat the potatoes dry after soaking to get them nice and crispy.
- Feel free to play with the spices or add other vegetables according to your taste.
- If you like it spicy, add a pinch of cayenne pepper to the chickpeas while cooking.
variation
You can switch out the Yukon gold potatoes for sweet potatoes or mix in other vegetables like bell peppers or zucchini. You can also replace the tahini with another dressing, like a vegan ranch or a simple lemon vinaigrette.
FAQs
1. Can I use canned potatoes for this recipe?
It’s best to use fresh potatoes for the best texture and flavor, but you can use canned if you’re in a pinch, just make sure to drain and rinse them well.
2. What can I add for extra protein?
You can add additional chickpeas, tofu, or even some quinoa to boost the protein content.
3. Is this dish suitable for meal prep?
Yes! This recipe is perfect for meal prep. Just store the components separately to maintain freshness, and combine them when you’re ready to eat.
Roasted Potato Salad with BBQ Chickpeas
Ingredients
Method
- Preheat your oven to 425°F and line 1-2 baking sheets with parchment paper.
- Fill a large mixing bowl with cold water and a few ice cubes. Add your cut potatoes and let them sit for at least 10 minutes, or up to 30 minutes to remove excess starches.
- After soaking, dump the water and pat the potatoes dry with a clean kitchen cloth.
- In the same mixing bowl, add the potatoes back in along with cumin, paprika, basil, oregano, coriander, garlic powder, a good pinch of salt, and 1 tablespoon of oil. Toss to mix and spread the potatoes out on the baking sheet.
- Roast the potatoes in the oven for 15 minutes.
- In the meantime, toss the broccoli and roughly chopped onion with 1-2 teaspoons of oil, 2 cloves of crushed garlic, and a generous pinch of salt.
- After 15 minutes, remove the potatoes from the oven and flip them. Add the broccoli mix either on a separate tray or on the same tray as the potatoes, then return it all to the oven for another 15 minutes.
- For the chickpeas, dry them with a kitchen cloth.
- Heat a skillet with the remaining oil, then add the diced onion and a pinch of salt. Sauté until softened, then add in the remaining garlic and chickpeas, stir-frying for 3-5 minutes until the chickpeas look seared.
- Pour in the barbecue sauce and stir to coat the chickpeas. Allow the sauce to simmer and thicken for 3-4 minutes, then remove it from the heat.
- To make the tahini sauce, mix the remaining ingredients in a bowl, adjusting with water until creamy.
- To serve, place the potatoes and broccoli in a bowl, top with the chickpeas and tahini sauce. Garnish with herbs if desired and enjoy!