Roasted Potato Salad with BBQ Chickpeas
This isn’t your average potato salad! Golden roasted potatoes meet crunchy BBQ-seasoned chickpeas and fresh herbs — all tossed in a creamy, tangy Greek yogurt dressing. It’s high in fiber, protein, and full of smoky-sweet flavor with a Mediterranean touch.
⏱️ Time
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Roasted Potatoes:
1½ lbs (700g) baby potatoes, halved
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika or smoked paprika
For the BBQ Chickpeas:
1 can (15 oz / 400g) chickpeas, drained and rinsed
1 tbsp olive oil
2 tbsp BBQ sauce (use a mild, natural one for Mediterranean flavor)
¼ tsp paprika
¼ tsp cumin
For the Dressing:
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice or apple cider vinegar
1 clove garlic, minced
1 tbsp chopped parsley or dill
Salt & pepper, to taste
For Assembly:
½ small red onion, finely sliced
1 cup baby spinach or arugula
Optional toppings: crumbled feta, sliced olives, or roasted red peppers
Instructions
1. Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss halved potatoes with olive oil, salt, pepper, garlic powder, and paprika.
Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway until golden and crisp.
2. Roast the Chickpeas
Pat chickpeas dry with a towel.
Toss with olive oil, BBQ sauce, paprika, and cumin.
Spread on another baking tray and roast for 20–25 minutes, shaking once halfway through until crispy.
3. Make the Dressing
In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, herbs, salt, and pepper until smooth.
4. Assemble the Salad
In a large bowl, combine roasted potatoes, BBQ chickpeas, red onion, and spinach.
Drizzle the dressing over and gently toss to coat.
Taste and adjust seasoning as needed.
5. Serve & Enjoy
Top with optional crumbled feta or roasted red peppers for extra Mediterranean flavor.
Serve warm or at room temperature.
Tips
For extra crispiness, roast chickpeas and potatoes separately — don’t overcrowd the pans.
The salad tastes even better after sitting for 10–15 minutes to let flavors mingle.
Use sweet potatoes instead of baby potatoes for a slightly sweeter flavor balance.
️ Serving Suggestions
Serve as a main vegetarian meal or as a side for grilled chicken, salmon, or halloumi.
Great for picnics, potlucks, or meal prep — holds up well in the fridge for up to 3 days.
Nutritional Information
Calories: 390 kcal
Protein: 14g
Carbs: 50g
Fat: 14g
Fiber:9g