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!

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)

Rating

Rated 5 out of 5
5 out of 5 stars (based on 9 reviews)

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Latest Reviews

Absolutely genius

Rated 5 out of 5
October 18, 2021

This is made by me once a week
Absolutely love

Jackie

Incredible Flavors!

Rated 5 out of 5
October 6, 2021

I’ve made many a mustard maple dressing and so expected this to be delicious, but wow – the composition of this dish blew me away! The roasted tomatoes are so fulsome in their flavor. I didn’t have scallions but did have a lovely leek and sautéed that for a bit before tossing with everything else. And subbed toasted slivered almonds instead of walnuts since my son has a walnut allergy. Yum. Yum. Yum. Going to make this all fall.

Cait

So fresh and delicious!

Rated 5 out of 5
May 8, 2021

Pretty quick to throw together. Will be my go to summer salad. I love the walnuts and capers so I suggest using them!

Genevieve

Great.

Rated 5 out of 5
February 26, 2021

Really enjoyed this recipe. I put it over a bed of spinach. Will be making it again. Thanks!

Nancy

All around amazing

Rated 5 out of 5
February 19, 2021

The dressing was fantastic! Super satisfying meal. Would love to make this in the summer as a side for a BBQ.

Stephanie M.