Buffalo Chickpea + Roasted Potato Salad with Tahini Ranch
Here we are at day 3 of my easy, plant-based dinners with 9 ingredients or less! I actually posted this one on my feed a couple weeks ago, so it’s not *exactly* brand new, but I wanted to share the full recipe and a lil video on my Instagram to go with it. This one is so good that it had to deserve a spot in this series - plus it’s the original recipe that kicked off this idea for me! Warmed chickpeas are tossed with a delicious buffalo sauce and then served over romaine with crispy roasted potatoes and the BEST tahini ranch sauce (or just a simple lemon tahini!). This combo is everything - crunchy, a bit spicy and surprisingly filling for a salad. It would also be amazing with roasted cauliflower added. ENJOY!
Buffalo Chickpea + Roasted Potato Salad with Tahini Ranch
Recipe #3: Easy, Plant-Based Dinners with 9 Ingredients or Less
Ingredients
1 can chickpeas, drained + rinsed
3 cups mini potatoes, sliced in half
1 large head of romaine, chopped + washed
3 stalks of celery, diced
3 tbsp buffalo sauce of choice (I adore the Primal Kitchen Buffalo Sauce and I get mine on PlantX!)
Tahini ranch sauce or just a simple mixture of tahini, lemon juice + salt
Extras: olive oil, garlic powder, sea salt + pepper; parsley and/or dill for topping
Method
Preheat your oven to 415 degrees and place your mini potatoes on a baking sheet. Coat them with olive oil, then generously add sea salt, garlic powder (about ½ tsp each) and black pepper. Roast for 35-40 minutes, flipping halfway through, until potatoes are golden brown. in half and roast with olive oil, garlic + onion powders, salt + pepper at 410 degrees for 35 mins until golden brown. Remove the sheet from the oven, push potatoes to one side and add your chickpeas to the other side of the pan. Add back into the oven for another 5-7 minutes to warm the chickpeas, then remove.
Toss your warmed chickpeas in a bowl with the buffalo sauce to evenly coat them. Add romaine to bowls/plates and massage your tahini ranch or tahini lemon dressing into the greens. Top with the buffalo chickpeas, roasted potatoes, chopped celery and some fresh herbs if desired.
Makes 2 large or 4 small servings
