Za’atar Roasted Chickpeas + Baby Potatoes With Tahini Dressing
Recipe:
za’atar roasted chickpeas + baby potatoes with tahini dressing
PLANT-BASED | GLUTEN FREE
Total time: 45 mins
Serves: 2
Roasted baby potatoes, crunchy chickpeas and a tahini dressing, what’s not to love? This salad is all about bold flavours with crispy za’atar-spiced baby potatoes and chickpeas, drizzled generously with a creamy tahini dressing.
INGREDIENTS
Roasted potatoes + chickpeas:
250g baby potatoes
1 can of chickpeas
2 tbsp Za’atar
2 tbsp olive oil
Salt + pepper to taste
Salad base:
200g cavelo nero
1 tbsp olive oil
Salt + pepper
100g trimmed french beans, blanched
For the dressing:
2 tbsp plant-based yoghurt
¼ cup tahini
2 tbsp lemon juice
1 tsp Za’atar
½ tsp chopped garlic
1 tbsp olive oil
2 tbsp cold water
Salt + pepper to taste
To finish:
Fresh parsley, chopped
Dukkah to sprinkle on top
METHOD
Roast the Potatoes and Chickpeas:
Preheat the oven to 200°C (400°F).
Cut the baby potatoes in half if large.
Toss the potatoes and chickpeas in olive oil, Za’atar, salt and pepper.
Spread them out on a baking sheet in a single layer and roast for 30-35 minutes, or until golden and crispy. Toss halfway through.
Prepare the Salad Base:
While the potatoes and chickpeas are roasting, massage the cavolo nero with1 tbsp olive oil, salt, and pepper for a few minutes until it softens and becomes tender.
Blanch the French beans in boiling water for about 3-4 minutes until bright green and tender, then drain and set aside.
Make the Dressing:
In a small bowl, combine the plant-based yogurt, tahini, lemon juice, Za’atar, chopped garlic and olive oil.
Add cold water to thin the dressing to your desired consistency.
Season with salt and pepper.
Assemble the Salad:
In a large bowl, combine the massaged cavolo nero and french beans.
Once the roasted potatoes and chickpeas are done, layer these on top of the greens.
Dress the Salad:
Drizzle the tahini dressing over the salad and toss gently to coat the ingredients evenly.