Description
A vibrant salad of crispy roasted potatoes and flavorful BBQ chickpeas, drizzled with a creamy tahini sauce.
Ingredients
Scale
- 1.5 lb Yukon gold potatoes
- 1/2 tsp cumin seeds
- 1 tsp smoked paprika
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1/2 tsp ground coriander
- 1 tsp garlic powder
- 4 cloves garlic, crushed
- 1 small red onion, diced
- 1 head broccoli, cut into florets
- 2 tbsp avocado oil
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/4 cup barbecue sauce
- Salt and pepper to taste
- 2 tbsp tahini
- Juice of half a lemon
- 1/2 tsp dry dill
- 1/2 tsp onion powder
- Pinch of salt
- 2–3 tbsp water
Instructions
- Preheat the oven to 425°F (220°C) and line 1-2 baking sheets with parchment paper.
- Soak the potatoes in cold water for 10-30 minutes to remove excess starch.
- Dry the potatoes and season them with cumin, smoked paprika, basil, oregano, coriander, garlic powder, salt, and 1 tablespoon of oil. Toss to coat.
- Roast the potatoes for 15 minutes.
- Prep broccoli and onions by adding them to a bowl with oil, crushed garlic, and salt. Toss to coat.
- Combine and roast broccoli alongside potatoes for an additional 15 minutes.
- Sauté the chickpeas in a skillet with the remaining oil and diced onion until softened.
- Add garlic and chickpeas, and stir-fry for 3-5 minutes.
- Finish chickpeas by adding BBQ sauce and simmering for 3-4 minutes.
- Make the tahini sauce by mixing tahini, lemon juice, dill, onion powder, salt, and water until creamy.
- Serve the roasted potatoes and broccoli topped with chickpeas and drizzled with tahini sauce.
Notes
Great for meal prep; leftovers store well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg