The purpose of our lives is to be happy. Dalai LamaThis easy combo is one that could be made pretty much any time and any season – as it is comprised of ingredients that are usually stocked in any whole foods kitchen. The difference you’ll get when summer comes is all those amazing local potato varieties that will add something different to this soon-to-be-classic salad each time you try it! Use any colour baby nuggets you can find here, as you can’t go wrong with any of those nutrient-loaded starchy gems :).
I’ve mentioned it many times before on the blog, but freshly cooked chickpeas are the easiest no-brainer there is when it comes to increasing quality in your finished dishes while reducing the burden to your wallet and to the environment. There’s not a week when I don’t have a bowl soaking on the counter, usually destined for a lot of those fancier dishes that don’t usually happen (I have the best intentions but just not usually the time during the week). Instead, it’s into the pot they go and straight to the fridge or freezer once cooked. There’s nothing more convenient than home cooked garbanzos waiting frozen in the freezer, and if you haven’t tried it yet, take my word for it!
Fire up the oven for this recipe, which won’t be tough to justify with this bout of cooler summer we are having here of late. I’d love to hear what you think of this one. Enjoy!
Roasted Chickpea & Potato Salad w/ Thyme + Mustard:
4 cups baby potatoes, washed and halved
1-2 tbsp olive oil
Sprinkle of salt for potatoes
3 cups cooked chickpeas
2 tbsp olive oil
1/2 tsp garlic powder
sprinkle of salt for roasting chickpeas
2-3 thyme sprigs
Maple Mustard Dressing:
1/2 cup olive oil
2 tbsp apple cider vinegar
3 tbsp balsamic vinegar
2 tbsp maple syrup
1 tbsp grainy mustard
2 cloves garlic (optional)
1/2 tsp salt
Black pepper to taste
Heat the oven to 400 degrees and lay the cut potatoes on a flat baking tray. Toss a little olive oil on the tray and use your hands to work it onto the potatoes. Sprinkle potatoes with a pinch of salt and bake until crispy, about 30-35 minutes. Be sure to toss them here and there to ensure even cooking and leave them in a little longer if needed so they brown up well.
Toss the cooked chickpeas in a bowl with 2 tbsp olive oil, garlic powder and salt to taste. Add to a second baking tray and put in the hot oven. Roast until crispy, about 20 minutes. While the chickpeas and potatoes cook, combine the dressing ingredients and whisk until combined. Remove the fresh thyme leaves from the stem with your hands and set aside.
When all the ingredients are ready, toss together the chickpeas, potatoes, thyme leaves and the dressing together while still warm, using the dressing as desired. Serve immediately as a warm side dish, or chill in the fridge for serving later.