Description
A hearty roasted potato salad featuring crispy Yukon Gold potatoes, charred broccoli, and sweet BBQ chickpeas, topped with a creamy tahini drizzle.
Ingredients
- 1.5 lb Yukon Gold potatoes, cut into 3/4 inch chunks
- 1 small red onion, roughly chopped and diced
- 1 head of broccoli, cut into florets
- 1 tbsp oil (for potatoes)
- Salt and pepper to taste
- 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
- 2 tbsp avocado oil (or preferred high-heat oil)
- 1 (15 oz) can of chickpeas, rinsed and drained
- 1/4 cup BBQ sauce (gluten-free & vegan)
- 2 cloves garlic, crushed
- 2 tbsp tahini
- Juice of half a lemon
- 1/2 tsp dry dill
- 1/2 tsp onion powder
- Pinch of salt (to taste)
- 2–3 tbsp water (to thin tahini sauce)
Instructions
- Parboil the potato chunks in salted water until fork-tender, about 7–10 minutes. Drain and soak in cold water for at least 10 minutes, then pat dry thoroughly.
- Preheat the oven to 425°F and line baking sheets with parchment paper. Toss the dried potato chunks with oil, spices, salt, and pepper.
- Spread the potatoes on a baking sheet in a single layer and roast for 15 minutes until edges develop a golden color.
- Add broccoli florets and diced red onion to the baking sheet and roast for an additional 15 minutes until tender and charred.
- Heat avocado oil in a skillet over medium heat. Sauté garlic until fragrant, then add chickpeas and BBQ sauce, cooking until thickened, about 3–5 minutes.
- Whisk together tahini, lemon juice, dill, onion powder, and salt. Thin with water until pourable but creamy. Assemble the salad with roasted veggies, BBQ chickpeas, and tahini drizzle.
Notes
Pat the potatoes and chickpeas dry for better crisping. Adjust seasoning at the end before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American