Roasted Tomato and Potato Salad with Chickpeas

Jan 28, 2021 by

I first discovered this salad (or something similar) while lunching at a beautiful cafe and bakery here in Vancouver called Flourist. It was so delicious, I vowed to recreate it at home ASAP. On Instagram stories, I shared news of the delicious salad and announced my plan to attempt to make it. I went through the cooking process only to learn that the recipe had been on Flourist’s blog all along! (Thanks to followers for the tip.)

The original recipe is fantastic and I highly recommend it. Below I’ve modified it by adding extra potatoes (the more carbs, the better), over quadruple the parsley (almost making it tabbouleh-like), less oil in the dressing (it’s still oily) and the option of adding in walnuts and capers, which add a nice crunch and salty element. Hope it becomes a regular dinner in your home as it has in mine!


For the salad
  • 7 c fingerling or nugget potatoes
  • 2 pints cherry or grape tomatoes
  • 6 tbsp olive oil
  • 2 tsp salt
  • 1 heaping c parsley (chopped)
  • 1 bunch or 1 c scallions (thinly sliced)
  • 2 cans chickpeas
  • 1/2 c walnuts (chopped) (optional)
  • 1/4 c capers (optional)
For the dressing
  • 1/3 c extra virgin olive oil
  • 1/4 c apple cider vinegar
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp turmeric
  • 1/2 tsp mustard powder (optional)


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