Roasted Potato Chickpea Salad

Roasted potatoes are just SO good. If I don’t cook them in the Instant Pot and chill them in the fridge to firm up, I’ll roast them—especially when I’m craving something cozy and crisp. Tossed with warming spices like cumin, coriander, turmeric, garlic, and onion, they’re hard to resist.

When I find myself needing to get more greens in, this is my go-to. I whip up this creamy caper dressing (you might recognize it from the potato salad recipe!), and just build a bowl with whatever fresh veggies I have on hand. I always make sure to grab fresh dill—it makes salads feel extra bright—and sauerkraut is a staple for that probiotic boost.

This bowl is hearty, flavorful, and totally whole food plant-based. Plus, you can easily roast extra potatoes to have on hand for tomorrow’s lunch. Here’s to keeping it nourishing and delicious!

Roasted Potato Chickpea Salad

This filling and flavorful salad brings together oven-roasted Yukon potatoes, skillet-toasted chickpeas, sautéed kale, and fresh greens—all tied together with a creamy lemon-caper cashew dressing. Finished with avocado, pumpkin seeds, sauerkraut, and pickled red onions, it’s the kind of meal that feels both comforting and vibrant in every bite.

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Ingredients

  

For the Potatoes

• Yukon gold potatoes about 5-6 medium
• 2 tbsp avocado oil
• 1 tsp cumin powder
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp coriander powder
• Salt and pepper to taste

For the Chickpeas

• 1½ cups cooked chickpeas or more if needed
• 1 tsp cumin powder
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp coriander powder
• Salt and pepper to taste
• 1 tsp Avocado oil for the pan

For the Salad

• couple handfuls Spring mix
• 1 bunch rainbow kale destemmed
• 1 avocado diced
• Handful pumpkin seeds
• Fresh dill destemmed
• 3 tbsp Sauerkraut
• couple Pickled red onions make your own here!
• ½ lemon to squeeze on top of the steamed kale

For the Dressing

• 1 cup raw cashews
• 1 cup water
• 2 tbsp fresh lemon juice
• 2 tbsp stone ground mustard
• 2 tbsp avocado oil
• 4 tsp capers
• 1 tsp apple cider vinegar
• 2 tsp garlic powder
• Salt and pepper to taste

Instructions

 

Roast the Potatoes

• Preheat oven to 400°F.
• Dice the Yukon potatoes and spread on a parchment-lined baking sheet.
• In a small bowl, mix avocado oil with cumin, garlic, onion, and coriander powder. Add salt and pepper to taste.
• Brush the mixture evenly over the potatoes using a basting brush.
• Roast for 35–45 minutes, flipping halfway through, until golden and crispy.

Toast the Chickpeas

• In a medium pan, heat a splash of avocado oil over medium heat.
• Add cooked chickpeas and season with cumin, garlic, onion, coriander, salt, and pepper.
• Sauté for about 7–10 minutes, stirring occasionally, until lightly crispy and fragrant. Set aside.

Sauté the Kale

• In the same pan, add chopped kale with a splash of water to steam it slightly.
• Use tongs to massage and stir the kale while it wilts—this helps soften and relax it.
• Squeeze half a lemon over the kale and give it a final toss. Remove from heat.

Make the Dressing

• Add all dressing ingredients to a high-speed blender (like a Vitamix) and blend until smooth and creamy.
• Pour into a 16 oz glass jar. Store any leftovers in the fridge.

Assemble the Salad

• In a large salad bowl, combine spring mix, sautéed kale, chopped dill, diced avocado, and pumpkin seeds.
• Top with roasted potatoes, chickpeas, a scoop of sauerkraut, and pickled red onions.
• Drizzle with the creamy caper dressing just before serving.