Description
Roasted Potato Kale and Chickpea Salad is a hearty veggie-forward main dish or yummy side dish. Gluten free, vegan, low FODMAP.
Ingredients
For the salad:
2 small-medium russet potatoes, cleaned and chopped
2 tablespoons dried rosemary
1 tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ cup chopped walnuts
2 bunches of kale (about 4 cups, washed, chopped, stems removed)
1 cup canned chickpeas, drained and rinsed
For the dressing:
¼ cup red wine or white wine vinegar
2 tablespoons garlic infused olive oil (I like FODY Foods, affiliate link)
2 tablespoons water
1 tablespoon dijon mustard
1 tablespoon chives, freeze dried
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat oven to 400 degrees Fahrenheit. Spread the chopped potatoes on a sheet pan lined with a silicone baking mat or parchment paper and toss with rosemary, olive oil, salt, and pepper.
Roast for about 30 minutes, or until crisp on the outside and tender on the inside. Remove from the oven and add the walnuts and bake for another 10 minutes, or until you can smell the walnuts.
Place the dressing ingredients in a bowl to whisk together, or in a container with a tight lid to shake to combine. Both ways work great.
Place the washed and chopped kale in a large bowl. Add the dressing and massage into the leaves. Add the roasted potatoes and chickpeas, tossing to combine. Store any leftovers in the fridge and eat for lunch the next day!
Notes
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.
Adapted from Hummusapien Roasted Potato Mushroom and Lentil Kale Salad
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: salad
- Method: oven
- Cuisine: american
