Roasted Potato Salad with BBQ Chickpeas
Crispy roasted potato salad served with BBQ chickpeas and roasted broccoli. An easy, flavorful vegan dinner smothered in a creamy tahini sauce.
I’ve wanted to give a little spotlight to the humble potato. Oftentimes, the potato is deemed “unhealthy” when it actually provides quite a bit of nutrition. They provide vitamin C, potassium, fiber, vitamin B6 (important for protein and carbohydrate metabolism) and even some protein.
So I made these roasted potatoes the star of this delicious salad bowl. Roasted along with some broccoli and topped with some saucy barbecue chickpeas. The bowl of my dreams.
Why You’ll Love This Easy Roasted Potato Salad
- Easy to put together
- Made with simple ingredients you likely have on hand
- Uses budget-friendly ingredients
- Great option for meal prep
- This salad is gluten-free, nut-free, and vegan
Key Ingredients and Substitutions
- Chickpeas: To make this easy and accessible, I recommend using canned chickpeas. You can also try this recipe by swapping the chickpeas for white beans or pan-fried tofu.
- Potatoes: I recommend using Yukon gold potatoes for this recipe, but red or fingerling potatoes work equally as well. Save time by leaving the skins on, just rinse very well to remove any dirt.
- Broccoli: Make sure to cut the florets into even pieces. You can swap the broccoli for asparagus or cauliflower.
- Spices: Cumin seeds, smoked paprika, dry basil, dry oregano, ground coriander, and garlic powder are for the potatoes. Feel free to modify your spice blend to match your flavor preference.
- Barbecue Sauce: Use your favorite brand. Just make sure it is vegan by reading the ingredients. Some barbecue sauces may use Worcestershire sauce.
- Tahini Sauce: My basic sauce uses good quality tahini mixed with lemon juice, garlic, salt and water to thin. You can add additional herbs, spices as you wish.
How to Make Roasted Potato Salad
Roasted Potato and Broccoli
Give your potatoes a quick soak in some cold water. 10 minutes is enough if you are short on time, but you can soak for up to 30 minutes, which helps to make your potatoes nice and crispy.
Dump the water and dry your potatoes well, then place back into the dried bowl along with your dry spices and oil. Give the potatoes a good toss to coat and then arrange on a baking tray in a single layer then pop in the oven to bake as you prep your broccoli.
Add the broccoli to the bowl along with a splash of oil, onion, crushed garlic and salt. Remove the potatoes from the oven after 15 minutes, flip them and then arrange your broccoli on the same tray or a separate tray. Place back in the oven for another 15 minutes.
BBQ Chickpeas
Rub your drained chickpeas well in a kitchen towel. Heat up oil in a pan, then sauté your remaining onions with a pinch of salt. Add in the remaining garlic and sauté again. Add in your chickpeas and continue to sauté until the chickpeas begin to sear. Add the barbecue sauce and stir to coat then allow the sauce to simmer and thicken for a few minutes.
Assemble the Bowl
Whisk together your tahini ingredients and then place your potato and broccoli in a bowl, top with the chickpeas and then drizzle on some sauce.
Expert Tips
- For nice crispy potatoes, make sure to let your potatoes soak in cold water for at least 10 minutes. This will help release some of excess starches and allow your potatoes to crisp up. Make sure to pat them dry with a clean towel before seasoning them to roast.
- Place your vegetables cut side down on the baking tray for even roasting. This will make sure that your vegetables get some nice browning or caramelization while roasting.
- Cut your vegetables into equal sized pieces. This will make sure that everything roasts at the same time and avoid some pieces being uncooked or overcooked.
- Enjoy this salad hot or cold. It’s great to enjoy when it’s warm out of the oven, but you can also enjoy this salad cold if meal prepping.
- Don’t overcrowd the pan. Overcrowding your pan will cause your vegetables to steam instead of roast. Make sure your vegetables aren’t laying on top of each other when on the pan.
Frequently Asked Questions
Yes! It’s great served right after it cooks, but it’s equally good as leftovers. Store the dressing and chickpeas separate from the roasted broccoli and potatoes. For easy grab and go meals I like to use sectioned storage containers for storage. Your ingredients will last 4 days in the fridge. When ready to eat, you can toss everything together and enjoy.
I would recommend Yukon gold and red skinned potatoes. You can also use fingerling potatoes as well. The goal is to use potatoes that are not too waxy or too starchy so that you can get that perfect crispy texture.
When roasting, make sure you are not overcrowding your pan. Make sure there is enough space so your potatoes do not overlap on top of each other, which would encourage steaming instead of roasting. After your potatoes have roasted, they will soften a little when stored. Make sure that your potatoes have cooled completely before placing in an airtight container in the fridge. If you’d like to bring back their crispiness, place in a toaster oven or air fryer for a few minutes to warm them through and help crisp up their edges again.
How to Serve
To a bowl add your roasted potatoes and broccoli. Top with your BBQ chickpeas and dress it up with your favorite creamy dressing. I personally love to use a simple tahini dressing, but you can top with any other creamy sauce of your choosing.
All four components lead to an equally delicious and balanced meal. Energizing starch from the potatoes, lots of fiber and antioxidants from the broccoli, filling protein from our chickpeas and wholesome fats from our tahini dressing.
Other Variations
- Replace the chickpeas for some BBQ Tofu Skewers
- Serve the potatoes and broccoli over a bead of greens and top with crispy chickpeas
- For more crunch, sprinkle some pepitas or sesame seeds overtop
- You can roast a variety of vegetables outside of broccoli like asparagus or even cauliflower
- Swap different sauces to top your salad with like this Spicy Maple Tahini Dressing
More Easy Vegan Meal Prep Salad Ideas
- Cilantro Lime Quinoa Salad
- Tahini Pesto Tofu Salad
- Protein Packed Avocado Chickpea Salad
- Vermicelli Noodle Salad with Peanut Sauce
- Lemon Orzo Chickpea Salad
- Chili Lime Bean Salad
Roasted Potato Salad with BBQ Chickpeas
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 3 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Crispy roasted potato salad served with BBQ chickpeas and roasted broccoli. An easy, flavorful vegan dinner smothered in a creamy tahini sauce.
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
Tahini Sauce
- 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
Instructions
- Preheat oven to 425F and line 1-2 baking sheets with parchment paper.
- Fill a large mixing bowl with cold water and a few ice cubes. Add in your cut potatoes and allow them to sit for at least 10 minutes or up to 30 minutes to remove excess starches. After soaking, dump the water and place your potatoes on a clean kitchen cloth and pat the potatoes dry.
- Dry the mixing bowl and add your potatoes back into it along with the cumin, paprika, basil, oregano, coriander, garlic powder, a good pinch of salt and 1 tbsp of oil. Toss everything to mix and spread the potatoes out on your baking sheet.
- Place the potatoes in the oven for 15 minutes. To the same bowl add your broccoli and roughly chopped onion. Add 1-2 tsp of oil, 2 cloves of crushed garlic and a generous pinch of salt. Toss the broccoli well to coat.
- Remove the potatoes from the oven and flip. Place the broccoli mix on a separate tray or the same tray with the potatoes. Place the tray back in the oven for 15 minutes.
- To make the chickpeas, place your drained chickpeas in a clean kitchen cloth and rub dry.
- Heat up a skillet with your remaining oil and add your remaining diced onion and a pinch of salt then sauté until softened. Add and sauté the remaining garlic then add in the chickpeas and stir-fry for an extra 3-5 minutes until the chickpeas appear to have seared a bit.
- Pour in your barbecue sauce and stir to coat your chickpeas. Allow the sauce to simmer and thicken for 3-4 minutes then remove from heat.
- Make your tahini sauce by combining the remaining ingredients in a bowl then adjust the consistency with some water until the dressing is creamy.
- To serve, place the potatoes and broccoli in a bowl and top with the chickpeas and your tahini sauce. Garnish with herbs if desired and enjoy.
Notes
If your barbecue sauce is lacking in flavor, dress it up with extra garlic powder and a splash of soy sauce for some umami flavor.
Don’t overcrowd your pan. If you need to, use more than one pan to make sure your vegetables are spread out and not laying on top of eachother.
To ensure this is gluten-free make sure to confirm that your barbecue sauce is vegan and gluten-free.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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