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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.