A classier version of our favorite meal-sized salad, this Roasted Baby Potatoes And Chickpea Salad is a nutritious dinner that’s big on flavor but light on effort. You’re going to love the bright and refreshing 1-Minute citrus dressing!
Meal planning is the worst.
I won’t lie, the idea of a weekly meal plan gets the list maker in me all kinds of excited. But as part of real life, they suck.
When has your whole week ever gone as planned?
Yeah, there are some things you can count on: bills to pay, stressful meetings, fresh laundry to put away and making fun plans for the weekend.
Most weeks though are truly up in the air, at least until they land with a hard thud. At dinnertime.
After years of setting ourselves up for failure with intricate meal plans, we eventually threw in the towel. Now we shop for foods/ingredients we like on their own and just one “recipe” every week.
Not A Real Recipe
Baked potato salad is that one special “recipe” and it’s our favorite go-to dinner for when you have zero ideas, energy, or desire to cook but still want to eat healthfully.
Your Basic Baked Potato Salad For Two:
- A big Pile of greens or crispy lettuce
- 2 to 3 Toaster Oven Baked Potatoes or Toaster Oven Baked Sweet Potatoes (chopped into chunks)
- Cup of kidney beans
- Any veggies in the fridge (grape tomatoes, bell peppers, mushrooms)
- Drizzle of The Best Sriracha Vinaigrette
There have been times where almost every night is a potato salad night. Like last year, when one of our dogs became ill and passed away. It’s the only thing I remember eating for dinner during that heartbreaking time.
Because the beauty of this comforting salad is that it takes little to no thought to throw together and fills your stomach with lots of good-for-you vegetables.
The downside, it’s easy to fall into a rut.
How To Get Out Of A Dinner Rut
Put a new spin on an old favorite.
To make a classed-up version of our original potato salad we swapped the baked potatoes and kidney beans for smoky spiced chickpeas and roasted baby potatoes.
You Can Roast Chickpeas?
Yes, and it’s awesome.
If you haven’t tried roasting a can of chickpeas or garbanzo beans in your toaster oven yet, you’re missing out. They’re a great high-protein snack and so easy to make.
It’s neat how a high heat and touch of oil really crisps those little beans up.
And it just so happens that 400F (the best temperature for roasting chickpeas) is perfect for making a batch of creamy roasted baby potatoes too!
The chickpeas in this recipe don’t get ridiculously crunchy like the ones in those expensive snack bags at the grocery store ($4.00 for 5 ounces!).
Instead, they’ll be crispy on the outside with a slightly chewy inside.
We like to serve the potatoes and chickpeas in a pile of herby arugula with avocado, red onion and the brightest citrus dressing around.
But they’ll taste great with any fresh veggies and dressing you have on hand.
If you can keep a can of garbanzo beans in the pantry and some leafy greens in the fridge you’ll always be just one bag of baby potatoes away from a satisfying spring dinner of roasted baby potatoes and chickpea salad.
A dinner you barely had to plan for.
A filling meal-sized salad that's big on flavor but light on effort.
- 12 ounces whole baby potatoes (10-12 potatoes) washed and dried
- 2/3 cup canned chickpeas drained and dried
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 4 cups arugula (about 10 ounces) or any lettuce you have
- 1/2 medium avocado seeded and sliced
- 1/4 small red onion thinly sliced
Preheat toaster oven to 400F and lightly oil a roasting pan or cover tightly with foil*
Slice potatoes into quarters and place in a large bowl with chickpeas, oil, salt, pepper, cumin, garlic powder and paprika. Mix well to coat.
Spread potatoes and chickpeas into a single layer onto your prepared pan.
Cook for 25 to 30 minutes, stirring pan after 15 minutes, until the chickpeas are lightly crisped and potatoes are fork tender.
While potatoes cook divide the arugula, avocado, and red onion into two large salad bowls.
Once potatoes and chickpeas are ready, allow them to cool for 5 minutes before adding to salads and drizzling with dressing.
Convection Toaster Ovens: Reduce temperature to 375 and cook 23 to 25 minutes.
For Super Crispy Chickpeas: dry rinsed chickpeas well removing the little skins and separate chickpeas from potatoes on the sheet pan.
Nutritional Information is an estimate for 1 of 2 servings undressed.
A bright and flavorful 1-minute citrus dressing.
- 2 tablespoons fresh squeezed orange juice (or lime juice)
- 1 tablespoon white balsamic vinegar (or regular balsamic vinegar)
- 1 teaspoon maple syrup (or honey)
- 1/2 teaspoon extra virgin olive oil
- salt and pepper to taste
- 1 tablespoon fresh parsley leaves chopped
Place all ingredients in a small jar covered with a tight-fitting lid. Shake until well combined.
Nutritional Information is an estimate for 1 of 2 servings.