ROASTED POTATO SALAD with protein upgrade

✨ INGREDIENTS✨ 🌱 1 bag small gold potatoes (there were 18 in my bag) 🌱 1 can chickpeas drained 🌱 Oil of choice (I prefer avocado or olive) 🌱 1 tsp salt 🌱 1 tsp garlic powder 🌱 1/2 tsp pepper 🌱 1 tsp oregano or Italian seasoning 🌱 1/2 tsp paprika + 🌱 1/4 red onion diced 🌱 3 small celery stalks finely chopped 🌱 1-2 green onions chopped 🌱 Handful fresh dill chopped ✨ Dressing ✨ 🌱 1/4 cup olive oil 🌱 1/4 cup red wine vinegar 🌱 2 tbsp tahini 🌱 1 tbsp dijon mustard 🌱 1 tsp za’atar (I recently discovered this spice and highly recommend it but it’s not a must) 🌱 squeeze of lemon 🌱 salt, pepper, garlic powder to taste

✨ INSTRUCTIONS✨ 🌱 Wash and cut potatoes into quarters and combine with chickpeas. Pour in oil of choice, salt, garlic, pepper, oregano and paprika and mix well. Place onto a baking sheet lined with parchment paper. Bake at 425 F for 35 min. Tip: For crispier chickpeas & potatoes bake them separately and split seasoning half- half. 🌱 In the mean time chop your dill, red onion, celery and green onions 🌱 Combine all the dressing ingredients into a jar and mix well until combined 🌱 Transfer potatoes/ chickpeas into a bowl and add veggies and dressing and mix well 🤤

🌱 I really hope you enjoy it as much as I do and FOLLOW for more delicious recipes and healing tips 😍 #potatoesalad #roastedpotatoes #sidedishes #plantbasedrecipes #easyveganrecipes #easyveganmeals