Mustard Roasted Potatoes and Chickpea Salad

Aug, 11, 2019

This has been one of our favorite summer foods lately because it’s easy to make a head and eat as a picnic. 

  • 4 large potatoes diced into cubes, if organic or homegrown, keep skin on
    2 tbsp olive oil 
  • 3 tbs maple syrup
  • 3 tbs whole grain mustard
  • A pinch of salt and black pepper

Preheat oven for F400. Toss everything in a large bowl until potatoes are well coatedLeave to marinate for an hour Line a baking tray with baking paper. Pour the potatoes on and bake for 20 mins or until soft inside and golden crispy outside.

While potatoes are cooking make salad

  • 3 cups fresh greens, chopped ( I like a mix of Lettuce, kale and spinach)
  • 1 cup cherry tomatoes, cut in half
  • 1 cup cucumber, diced
  • 1 avocado, diced
  • 1 can of chickpeas, drained and rinsed
  • 3 tbsp fermented red cabbage or beets (optional)

Mix everything in a salad bowl and toss with dressing right before serving


  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp tahini
  • Salt and pepper to taste

In a small bowl, mix everything until combined. 

Fredrika Syren

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