Warm up this winter with a hearty and nourishing roasted potato and spiced chickpea salad topped with a creamy onion sauce!

Packed with wholesome ingredients, this dish is as comforting as it is nutritious.

Potatoes provide a satisfying source of energy and fiber, while chickpeas and kale deliver plant-based protein and essential nutrients like iron and vitamins.

The creamy onion sauce, made with coconut milk and fresh basil, adds a rich, flavorful finish that ties everything together.

Perfect for cozy nights or festive gatherings, this salad is a delicious way to eat well and feel amazing!

Let's get into it...

Roasted Potato & Spiced Chickpea Salad 

with Onion Sauce

Serves 12

Ingredients

ROASTED POTATO

• 1- 2 Organic Red Potatoes per Serving (12 - 24 potatoes)
• Seasonings: Sea Salt, Pepper, Rosemary

SPICED CHICKPEA SALAD

• 1 can or 2 cups Chickpeas 
• 1 package fresh sliced Organic Grape Tomatoes 
• 1 jar sliced Kalamata Olives
• 6 diced Organic Mini Sweet Peppers
• 1 package Organic Baby Spinach & Kale 
• Seasonings: Sea Salt, Pepper, Paprika, Garlic Powder

ONION SAUCE

• 3-4 sliced Sweet Onions
• 5-6 Organic Garlic Cloves
• 1 cup Vegetable Broth
• 11 oz Organic Full-Fat Coconut Milk
• 2 handfuls Fresh Basil 

Instructions

ROASTED POTATO

1. Bring a large pot of water to boil.
2. Wash the Red Potatoes and poke holes in them.
3. Boil the Red Potatoes until they are softened. Then remove them from the water.
4. Preheat the oven to 425 F
5. Spread the Red Potatoes out on a baking sheet. Smash them down with a fork until they look like individual patties.
6. Season the Red Potatoes and put them on to bake until they are golden brown.

ONION SAUCE

1. Slice the Onions in thick pieces. Open the Garlic Cloves and cut off the ends. 
2. Put a pot on the stove to medium-high, add the Onions and put the lid over the pot. Cook the Onions until they begin to release water.
3. Add the Garlic Cloves, put the lid back on and cook until they start to turn gold.
4. Add the Vegetable Broth, put the lid back on, bring to a boil then simmer until the Onions and Garlic are soft.
5. Add the Coconut Milk and Fresh Basil. Bring to a simmer then turn off the heat.
6. Use the immersion blender in the pot until it turns into a thick and creamy Onion Sauce.
7. Set aside with the lid on until ready to serve. 

SPICED CHICKPEA SALAD

1. Open the can of Chickpeas (or cook them if you soaked your own) drain and rinse them.
2. Slice and dice the Tomatoes, Olives, Peppers.
3. Put a pan on the stove to medium-low heat. Add the Chickpeas, Tomatoes, Peppers, and Seasonings. Cover and cook until it begins to soften. 
4. Add the Olives and Baby Spinach & Kale. Cook until the Baby Spinach & Kale softens.
5. Set aside until ready to serve. 

SERVING

1. Place the golden Roasted Potatoes and Spiced Chickpea Salad on a plate and drizzle with the Onion Sauce.

 

ENJOY! 🌞

Recipe made for Feel Better Eating with love from Feel Better Living

Find the video of this recipe and other videos about natural healing by visiting: 

www.youtube.com/@feelbetterliving

Click HERE to watch us cook this recipe!