Harvest Pantry Salad

Harvest Pantry Salad vegetarian recipe

This Harvest Pantry Salad is full of good stuff like roasted potatoes, chickpeas, and cucumber. It's super easy to throw together for lunch or a light dinner.

Ingredients

  • 4 medium potatoes
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 can (425 grams) chickpeas
  • 1 medium cucumber
  • 2 medium carrots
  • 0.5 red onion
  • 0.25 cup fresh parsley
  • 4 tablespoons tahini
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons water
  • 1 clove garlic
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper

Instructions

  1. Preheat your oven to 200°C (400°F). Wash 4 medium potatoes thoroughly. Leave the skin on, and cut them into 1.5 cm (0.5 inch) cubes.
  2. In a large bowl, toss the cubed potatoes with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated.
  3. Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the potatoes are tender and lightly golden brown. Remove from oven and let cool slightly.
  4. While the potatoes are roasting, prepare the vegetables. Drain and rinse 1 can (425 grams) chickpeas well under cold water. Cut 1 medium cucumber into 1 cm (0.4 inch) dices. Peel and grate 2 medium carrots. Peel and thinly slice 0.5 red onion. Finely chop 0.25 cup fresh parsley.
  5. To make the lemon-tahini dressing, combine 4 tablespoons tahini, 4 tablespoons fresh lemon juice, 4 tablespoons water, 1 tablespoon olive oil, 1 finely chopped clove garlic, 0.25 teaspoon salt, and 0.125 teaspoon black pepper in a small bowl. Stir well with a fork or whisk until the dressing is smooth and creamy. If it's too thick, add a little more water, 1 teaspoon at a time, until it reaches your desired consistency.
  6. In a large mixing bowl, combine the slightly cooled roasted potatoes, drained chickpeas, diced cucumber, grated carrots, sliced red onion, and chopped fresh parsley.
  7. Pour the lemon-tahini dressing over the salad ingredients. Gently mix everything together until all the vegetables and chickpeas are evenly coated with the dressing.
  8. Serve the Harvest Pantry Salad immediately, or chill for at least 15 minutes for flavors to meld. Garnish with an extra sprinkle of fresh parsley.

View the interactive Harvest Pantry Salad recipe