VEGAN ROASTED POTATO CHICKPEA SALAD WITH DILL (NO MAYO)

Name: VEGAN ROASTED POTATO CHICKPEA SALAD WITH DILL (NO MAYO)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mediterranean, Middle Eastern
Ingredients: ~18 fingerlings or other small potatoes - quartered; 1 can chickpeas - drained; 1 tbsp avocado oil; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp cumin; 1 tsp paprika; ½ cup olive oil; ⅓ cup champagne vinegar (or ⅓ cup other vinegar + 1 tbsp maple syrup); 1 tbsp dijon mustard; 2 tbsp tahini; 1 garlic clove - minced; 1 tsp za'atar (can sub with your favorite spices but I love za'atar); pinch salt/pepper; juice from ½ lemon; 1 bunch dill - finely chopped; ½ medium sized red onion - thinly sliced; 4 stalks celery - finely chopped

Instructions

Prep:5minCook:30min

Potato salad is a classic summer recipe. However I am not a fan of most potato salads because they are typically super soggy and packed with mayo. This Vegan Roasted Potato Chickpea Salad with Dill (no mayo) is crispy and packed with fresh flavors.

Updated at: Mon, 25 Nov 2024 07:06:08 GMT