Green Goddess Smashed Potato Salad
This Green Goddess Potato and Broccoli Salad is layered with herby fresh flavor, garlic and lovely citrus notes. Top with some crispy dill roasted chickpeas for extra fiber and protein.
If you’re following along, this is recipe 3 in our ingredient prep series for the week. Feel free to jump around to different recipes as we continue and don’t forget to grab a copy of this week’s ingredient prep right here! And here are the other recipes for this week.
- Chimichurri Meatball Grain Bowls
- Herby Roasted Butter Bean Wraps
- Lemon Dill Orzo Pasta Salad with Tofu Cutlets
- Chimichurri Marinated Chickpeas Over Toasted Garlic Quinoa
Why You’ll Love This Green Goddess Smashed Potato Salad
- Made simpler with ingredient prep. Prep some items in advance for the week to help save on prep time later in the week. Just place everything in the oven and most of the work is done.
- Customize it. Change up some of the ingredients based on your own preference using some of the tips below.
- A balanced meal. Packed with energizing carbohydrates from our potatoes, protein from our chickpeas, and lots of veggies to help us stay full and satisfied.
Key Ingredients and Substitutions
- Potatoes: I used baby Yukon potatoes as they made this recipe really easy to prep in advance.
- Broccoli: You can use pre-cut broccoli florets to save time. Feel free to also swap in some cauliflower instead.
- Chickpeas: As you may realize, I love roasted chickpeas. Alternatively, you can always roast any bean or tofu you like to add to this dish. I just find chickpeas one of the easiest to roast.
- Yogurt: I always use a plant-based yogurt. For this I went with a cashew yogurt from Forager Project, but a good soy yogurt works here as well. Overall, make sure it is a yogurt that you like.
- Herbs: I used a combination of parsley and dill. Not a fan of dill? Use a handful of chives or 1-2 scallions.
- Nutritional Yeast: This adds some extra umami flavor. Highly recommend for this recipe. If not available, add more seasonings to your own taste preference. Another option, try adding 1-2 tsp of capers.
How to Make a Green Goddess Smashed Potato Salad
Prep These Ingredients in Advance
Fill a large saucepan with cold water and generously season with salt. Add the potatoes and bring to a boil. Once boiling, cook for 10 minutes then remove and allow to cool before placing in a storage container.
Place the yogurt, garlic, lime, vinegar, olive oil, herbs, nutritional yeast and salt into a tall jar. Use an immersion blender to blend the sauce until smooth. Taste and adjust salt as needed.
After rinsing the chickpeas, place in a clean kitchen towel and pat dry. Transfer to an airtight container for the fridge.
Complete the Recipe
Preheat the oven to 425F. Place the pre-cooked potatoes in a mixing bowl with 1 tbsp of oil, nutritional yeast and a generous pinch of salt. Toss to coat then place on one side of a large baking tray. Pinch or smash the potatoes with your fingers to rough them up.
To the same bowl add the chickpeas with another tbsp oil and a generous pinch of salt. Toss to coat then add them to the opposite side of the baking tray. Make sure that everything is spread out into one even layer before placing in the oven on the bottom rack to roast for 20 minutes.
Sprinkle the tray with the dill and 1 tsp of garlic powder. Give everything a toss then place back in the oven to bake for 10-15 minutes.
Add the broccoli to the same bowl with the remaining 1/2 tbsp of oil, 1/2 tsp garlic powder, coriander, thyme and a pinch of salt. Toss together to coat then place the florets cut side down on a baking tray and bake on the middle rack for 20-25 minutes or until the bottoms have caramelized. Once cooked, roughly chop the broccoli.
Add the kale to a mixing bowl with 2 tbsp of the green goddess dressing and a pinch of salt, then massage it into the greens to soften. Add the lettuce, broccoli, potatoes and 1/2 cup of the dressing and toss everything together to coat. Portion the salad between plates, top with the roasted chickpeas, pickled onions and more dressing as desired then enjoy.
Expert Tips
- Adjust your herby dressing how you like. While we are seasoning all the elements of our salad to taste, you still want your overall dressing to have good flavor. Do adjust the flavor to your liking by using more salt or adding spicy elements to it like some jalapeno.
- Use an alternative dressing. Not a fan of yogurt? You can always try a tahini based dressing like this one for the same creamy affect.
- For crispy chickpeas, make sure you pat them dry. Place the chickpeas in a clean kitchen towel and really get them as dry as you can. Excess moisture can often lead to chickpeas not getting crisp enough in the oven.
- For additional protein, consider roasting up some tiny diced tempeh. Toss with oil then season with some lemon pepper seasoning and salt as needed then bake until nice and crispy. Usually baking for 10-15 minutes gets the finely diced tempeh fairly crisp.
Frequently Asked Questions
This meal is best fresh. If you do plan to keep leftovers, cook the potatoes, broccoli and beans as described, but store separately. Place the cooked potatoes and broccoli in an airtight container in the fridge for up to 3 days and leave the roasted chickpeas in a loosely sealed container on the counter at room temperature for up to 3 days. The sauce can be kept in the fridge for up to 7 days. When ready to enjoy, just dress your greens, add the potatoes and broccoli, toss with more dressing then top with the chickpeas.
It can be enjoyed either way. Truthfully, when prepped and enjoyed, you’ll get some cold and refreshing elements from the greens and dressing, with a little warmth from the potatoes and broccoli.
Make sure your beans are pat as dry as possible after rinsing them from the can. Popping occurs with excess moisture from the beans reacting with the oil in the pan. If you are unsure if you got them dry enough, do the initial roasting with a piece of parchment paper on top of the beans. If they happen to pop, they will just bounce against the parchment paper without getting your oven messy. After the first 15-20 minutes of roasting, just remove the parchment paper and continue roasting as usual.
How to Serve
Once the salad is dressed, portion it between plates and top with some extra chickpeas. You can always add more dressing on top as desired.
For more protein, consider serving with some crispy shredded tofu or tempeh. But honestly, I thought this salad was perfect as is.
More Salad Recipes to Get Excited Over
- Lemon Herb Smashed Cucumber Salad
- Cilantro Lime Slaw Bowl with Roasted Sweet Potatoes
- Roasted Cabbage Noodle Salad
- Roasted Lentils and Carrots with Marinated Onions
- Skillet Charred Corn and Edamame Salad
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.
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Green Goddess Potato and Broccoli Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Green Goddess Potato and Broccoli Salad is layered with herby fresh flavor, garlic and lovely citrus notes. Top with some crispy dill roasted chickpeas for extra fiber and protein.
Ingredients
- 1 lb baby Yukon potatoes
- 1 head broccoli, cut into florets
- 1, 15 oz can chickpeas, drained and rinsed
- 2 1/2 tbsp oil
- Kosher salt
- 1 tbsp nutritional yeast
- 2 tbsp fresh dill, minced
- 1 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp thyme
- 2 cups lacinato kale, shredded
- 2 cups Romaine lettuce, shredded
- Pickled Red Onions for serving
Green Goddess Dressing
- 1 cup unsweetened plain plant-based yogurt
- 1 clove garlic, grated
- Zest and juice of 1 lime
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- ½ cup fresh dill, woody stems removed
- ½ cup fresh parsley, woody stems removed
- 1 tbsp nutritional yeast
- ¼ tsp kosher salt or more as needed
Instructions
Prep These Ingredients in Advance
- Fill a large saucepan with cold water and generously season with salt. Add the potatoes and bring to a boil. Once boiling, cook for 10 minutes then remove and allow to cool before placing in a storage container.
- Place the yogurt, garlic, lime, vinegar, olive oil, herbs, nutritional yeast and salt into a tall jar. Use an immersion blender to blend the sauce until smooth. Taste and adjust salt as needed.
- After rinsing the chickpeas, place in a clean kitchen towel and pat dry. Transfer to an airtight container for the fridge.
Complete the Recipe
- Preheat the oven to 425F. Place the pre-cooked potatoes in a mixing bowl with 1 tbsp of oil, nutritional yeast and a generous pinch of salt. Toss to coat then place on one side of a large baking tray. Pinch or smash the potatoes with your fingers to rough them up.
- To the same bowl add the chickpeas with another tbsp oil and a generous pinch of salt. Toss to coat then add them to the opposite side of the baking tray. Make sure that everything is spread out into one even layer before placing in the oven on the bottom rack to roast for 20 minutes.
- Sprinkle the tray with the dill and 1 tsp of garlic powder. Give everything a toss then place back in the oven to bake for 10-15 minutes.
- Add the broccoli to the same bowl with the remaining 1/2 tbsp of oil, 1/2 tsp garlic powder, coriander, thyme and a pinch of salt. Toss together to coat then place the florets cut side down on a baking tray and bake on the middle rack for 20-25 minutes or until the bottoms have caramelized. Once cooked, roughly chop the broccoli.
- Add the kale to a mixing bowl with 2 tbsp of the green goddess dressing and a pinch of salt, then massage it into the greens to soften. Add the lettuce, broccoli, potatoes and 1/2 cup of the dressing and toss everything together to coat. Portion the salad between plates, top with the roasted chickpeas, pickled onions and more dressing as desired then enjoy.
Notes
Adjust your herby dressing how you like. While we are seasoning all the elements of our salad to taste, you still want your overall dressing to have good flavor. Do adjust the flavor to your liking by using more salt or adding spicy elements to it like some jalapeno.
Use an alternative dressing. Not a fan of yogurt? You can always try a tahini based dressing like this one for the same creamy affect.
For crispy chickpeas, make sure you pat them dry. Place the chickpeas in a clean kitchen towel and really get them as dry as you can. Excess moisture can often lead to chickpeas not getting crisp enough in the oven.
For additional protein, consider roasting up some tiny diced tempeh. Toss with oil then season with some lemon pepper seasoning and salt as needed then bake until nice and crispy. Usually baking for 10-15 minutes gets the finely diced tempeh fairly crisp.
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