Crispy Potato and Chickpea Kale Salad with Chipotle Tahini Dressing



for the roasted potatoes and chickpeas:

  • 4 medium russet potatoes, or 2 large potatoes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups of cooked chickpeas (equivalent of one drained can)

for the chipotle tahini dressing:

  • 1/2 c tahini
  • 1/41/2 c water, as needed
  • 1/4 tsp salt
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic powder or 1 garlic clove
  • 12 chipotles from a can of chipotles in adobo
  • 2 tbsp lemon juice

for the salad:

  • 1 bunch of kale
  • pinch of salt
  • the roasted potatoes and chickpeas
  • the chipotle tahini dressing


  1. First, preheat the oven to 400 F. 
  2. Cut your potatoes into wedges. For smaller russets, I cut them in half and cut each half in four, but you may want to make more cuts than that if your potatoes are larger. In a large bowl, toss the potatoes in the oil, garlic, onion, chili, salt, and pepper to coat well in the spices. Use your hands to place each wedge on a baking sheet (don’t dump them because there will be extra oil and spices left to toss the chickpeas in later). 
  3. Place the baking sheet in the oven and roast for 15 minutes. 
  4. Add the drained chickpeas to the bowl with the leftover spices and oil and let them marinate while the potatoes cook. 
  5. Meanwhile, remove the stems from your kale leaves, then chop the leaves into bite size pieces. Wash in a salad spinner or a colander and set aside.
  6. After the potato wedges have roasted for 15 minutes, flip them so they’ll cook evenly on the other side. Then dump the chickpeas onto the same pan and carefully spread them out so they’re making as much contact with the pan as possible.  Return the pan to the oven and cook for another 15-20 minutes, until the potatoes and chickpeas are evenly browned and crispy. 
  7. Meanwhile, make the dressing. Add all the ingredients to a blender and blend until smooth, adding enough water to create your desired consistency. Use an immersion blender if you prefer, or if you don’t have a blender, you can sub the chipotle peppers for a few spoonfuls of the adobo sauce from the can of chipotles, then whisk together the dressing ingredients in a bowl.
  8. Massage the kale in a large bowl with a pinch of salt. Rub the kale leaves between your fingers until they start to break down and the kale is about halfway reduced in volume. 
  9. Divide the kale among your individual salad bowls and top with the roasted chickpeas and potatoes. Generously drizzle the dressing over each salad and enjoy!