06/02/2026
VEGAN CHICKPEA & POTATO SALAD š„āØ
INGREDIENTSā
ā 1 lb Yukon gold potatoes, cubedā
ā 3 tbsp olive oil, dividedā
ā 1½ tsp smoked paprika, dividedā
ā ½ tsp garlic powderā
ā 2 tsp cumin, dividedā
ā ½ tsp curry powderā
ā 1 can (15 oz) chickpeas, rinsedā
ā 3 cups kale, choppedā
ā ¼ cup pickled red onionā
ā 2 tbsp tahiniā
ā Juice and zest of ½ lemonā
ā 2 tbsp fresh mintā
ā Salt and pepperā
RECIPEā
1. Preheat Fritaire to 400°F.ā
2. Soak potatoes in cold water 30 minutes, pat dry.ā
3. Toss potatoes with 1 tbsp oil, ½ tsp paprika, garlic powder, 1 tsp cumin, salt, pepper.ā
4. Add potatoes to Fritaire Glass Bowl.ā
5. Dry chickpeas, toss with 1 tbsp oil, 1 tsp paprika, curry powder, 1 tsp cumin.ā
6. Transfer chickpeas to Tumbling Basket, roast with potatoes 30 minutes.ā
7. Mix tahini, 1 tbsp oil, lemon juice, zest, mint, salt, water until smooth.ā
8. Massage kale with remaining oil and salt, top with chickpeas, potatoes, pickled onion, drizzle tahini dressing.ā
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