Green Goddess Potato and Broccoli Salad

• servings: 3 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 lb baby Yukon potatoes

1 head broccoli, cut into florets

1, 15 oz can chickpeas, drained and rinsed

2 1/2 tbsp oil

Kosher salt

1 tbsp nutritional yeast

2 tbsp fresh dill, minced

1 1/2 tsp garlic powder

1/2 tsp ground coriander

1/2 tsp thyme

2 cups lacinato kale, shredded

2 cups Romaine lettuce, shredded

Pickled Red Onions for serving

1 cup unsweetened plain plant-based yogurt

1 clove garlic, grated

Zest and juice of 1 lime

1 tbsp red wine vinegar

2 tbsp extra virgin olive oil

½ cup fresh dill, woody stems removed

½ cup fresh parsley, woody stems removed

1 tbsp nutritional yeast

¼ tsp kosher salt or more as needed

Directions

Prep These Ingredients in Advance

Fill a large saucepan with cold water and generously season with salt. Add the potatoes and bring to a boil. Once boiling, cook for 10 minutes then remove and allow to cool before placing in a storage container.

Place the yogurt, garlic, lime, vinegar, olive oil, herbs, nutritional yeast and salt into a tall jar. Use an immersion blender to blend the sauce until smooth. Taste and adjust salt as needed.

After rinsing the chickpeas, place in a clean kitchen towel and pat dry. Transfer to an airtight container for the fridge.

Complete the Recipe

Preheat the oven to 425F. Place the pre-cooked potatoes in a mixing bowl with 1 tbsp of oil, nutritional yeast and a generous pinch of salt. Toss to coat then place on one side of a large baking tray. Pinch or smash the potatoes with your fingers to rough them up.

To the same bowl add the chickpeas with another tbsp oil and a generous pinch of salt. Toss to coat then add them to the opposite side of the baking tray. Make sure that everything is spread out into one even layer before placing in the oven on the bottom rack to roast for 20 minutes.

Sprinkle the tray with the dill and 1 tsp of garlic powder. Give everything a toss then place back in the oven to bake for 10-15 minutes.

Add the broccoli to the same bowl with the remaining 1/2 tbsp of oil, 1/2 tsp garlic powder, coriander, thyme and a pinch of salt. Toss together to coat then place the florets cut side down on a baking tray and bake on the middle rack for 20-25 minutes or until the bottoms have caramelized. Once cooked, roughly chop the broccoli.

Add the kale to a mixing bowl with 2 tbsp of the green goddess dressing and a pinch of salt, then massage it into the greens to soften. Add the lettuce, broccoli, potatoes and 1/2 cup of the dressing and toss everything together to coat. Portion the salad between plates, top with the roasted chickpeas, pickled onions and more dressing as desired then enjoy.