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 7 reviews)

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Latest Reviews

Excellent.

Rated 5 out of 5
January 29, 2021

I made mine without the onion, walnuts or capers, but also added black beans. It was SO delicious. The sauce is everything!

Christine

Ahhhhmaaazingggg

Rated 5 out of 5
January 29, 2021

Thank you for this! Such an easy sheet pan style dinner to make. The combination of the roasted goods, fresh greens, and that dressing is unreal.
So easy. SO GOOD!

Kristy S