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!

Ingredients

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)

• Preheat oven to 400F and slice tomatoes and potatoes in half (if using slightly larger nugget potatoes, cut into quarters). Transfer tomatoes to a baking sheet and potatoes to a separate baking sheet. Drizzle each pan with 3 tbsp olive oil and 1 tsp salt. Using your hands, toss to coat. Place both pans in the oven and roast for 35 minutes or until potatoes are golden and tomatoes are blistering.
• To a large bowl, add salad ingredients: chickpeas, parsley, scallions and walnuts and capers, if using.
• Make the dressing by adding all ingredients to a bowl and whisking to combine.
• Once potatoes and tomatoes are roasted, add them to the salad bowl and pour on the dressing. Toss and enjoy!
• Adapted from Flourist’s Chickpea + Potato Salad Recipe