Roasted Potato Salad with BBQ Chickpeas
A warm, hearty dish that combines crispy roasted potatoes, charred broccoli, and sticky BBQ chickpeas, finished with a creamy lemon-tahini drizzle.
Ingredients
For the Base
- 1.5 lb Yukon gold potatoes, properly washed and cut into 3/4 inch chunks
- 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
- to taste Salt and pepper
For the Potato Spice Mix
- 1/2 tsp cumin seeds
- 1 tsp smoked paprika
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1/2 tsp ground coriander
- 1 tsp garlic powder
- 1 tbsp oil (used with potatoes, included above)
- a good pinch of salt
For the BBQ Chickpeas
- 1 15 oz can of chickpeas, rinsed and drained
- 1/4 cup barbecue sauce, gluten-free & vegan
- 1 tbsp remaining oil (from the 2 tbsp total listed above)
- 2 cloves of garlic, crushed (from the onion/garlic listed above)
- 1/2 small red onion, remaining diced
For the Tahini Sauce
- 2 tbsp tahini (I used Soom Foods)
- the juice of half a lemon
- 1/2 tsp dry dill
- 1/2 tsp onion powder
- a pinch of salt or to taste
- 2–3 tbsp water, to thin
Instructions
Parboil and Soak the Potatoes
- Fill a large mixing bowl with cold water and a few ice cubes. Add your cut potatoes and allow them to sit for at least 10 minutes (up to 30) to remove excess starch.
- After soaking, dump the water and place potatoes on a clean kitchen cloth and pat dry.
Season and Roast the Potatoes
- Preheat oven to 425°F and line 1–2 baking sheets with parchment paper.
- Add potatoes back in with cumin, smoked paprika, basil, oregano, ground coriander, garlic powder, a good pinch of salt, and 1 tbsp oil. Toss to coat and spread evenly on a baking sheet.
- Roast for 15 minutes, ensuring they are not overcrowded.
Prepare Broccoli and Finish Roasting
- Add broccoli and the roughly chopped half of the red onion to the mixing bowl with 1–2 tsp oil, 2 crushed garlic cloves, and a generous pinch of salt; toss to coat.
- Remove potatoes from the oven and flip. Roast broccoli mixture for another 15 minutes.
Crisp and Sauce the Chickpeas
- Dry chickpeas with a clean kitchen cloth.
- Heat a skillet with remaining oil and sauté remaining diced onion until softened. Add garlic and cook briefly.
- Add chickpeas and stir-fry for 3–5 minutes until seared. Then pour in barbecue sauce and simmer for 3–4 minutes.
Make the Tahini Sauce and Assemble
- Combine tahini, lemon juice, dry dill, onion powder, and a pinch of salt in a bowl. Whisk and add water until creamy and pourable.
- Serve by placing roasted potatoes and broccoli in a bowl, topping with BBQ chickpeas, and drizzling with tahini sauce.
Notes
For best texture, combine components just before serving. Optionally, garnish with fresh herbs or nuts for added crunch.