Last Updated on July 22, 2025 by Christin Gillespie
This Honey Dijon Marinated Chickpea & Roasted Baby Potato Salad is the perfect healthy recipe to create on a busy weeknight. It’s a 30-minute plant-based meal that is full of flavor & heartiness at every bite!
Basic, but not boring, this Honey Dijon Marinated Chickpea & Roasted Baby Potato Salad is a simple recipe that is incredibly tasty at every bite!
The salad includes fresh greens, marinated chickpeas, roasted baby potatoes, & creamy avocado.
Please don’t let the simplicity fool you, as the finished product is chef’s kiss!
Why You’ll Love This Healthy Plant-Based Salad Recipe
- Full of Flavor & Loaded with Nutrition: Just because this is a salad recipe doesn’t mean that it’s boring.
- Quick & Easy: Ready in about 30 minutes & it’s foolproof to make!
- Great for Meal Prep: This Honey Dijon Marinated Chickpea & Roasted Baby Potato Salad stores well in the fridge, making it the perfect plant-based recipe for healthy dinners throughout the week.
Ingredients
- Organic Chickpeas: Loaded with plant protein, full of fiber, & marinated to elevate the salad.
- Organic Honey Dijon Marinade: A combination of extra-virgin olive oil, fresh lemon juice, apple vinegar, Dijon mustard, honey, & fresh garlic is used for the chickpea marinade.
- Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition to this salad. My favorite brand is Tasteful Selections.
- Organic Avocado: Make sure to use a ripe avocado for some extra healthy fats & creaminess.
- Organic Greens: Any greens work great. Baby spinach, arugula, chard, and/or massaged kale.
How to Make
- Baby Potatoes. Preheat the oven to 425 degrees F. Add the quartered potatoes to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20–25 minutes, flipping halfway.
- Organic Honey Dijon Marinade. Whisk all of the marinade ingredients in a mixing bowl until well combined.
- Combined. Add the drained chickpeas to the marinade & set for at least 10 minutes, chilled or at room temperature.
- Serve. Divide greens of choice & roasted baby potatoes between bowls. Top with the marinated chickpeas & avocado. Enjoy!
Tips for Making this Plant-Based Salad Recipe Perfectly
- Organic Greens: Any greens work great. Baby spinach, arugula, chard, and/or massaged kale.
- Drain the Chickpeas: Be sure to drain your chickpeas prior to coating with the honey Dijon marinade.
- Honey: Either Manuka honey or local raw unfiltered honey will do. To make it vegan, use organic pure maple syrup.
Storing & Reheating
This Honey Dijon Marinated Chickpea & Roasted Baby Potato Salad is the perfect plant-based recipe for healthy leftovers & meal prep!
Storing. Transfer the marinated chickpeas & the cooled potatoes to separate airtight glass containers. Refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted potatoes to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Give the marinated chickpeas a good stir, dice up the avocado, massage the greens (if needed), & enjoy with the warm potatoes.
More Chickpea Salad Recipes You’ll Love
- Roasted Chickpea & Cauliflower Salad with Honey Mustard Vinaigrette
- Kale Chickpea Salad with Roasted Japanese Sweet Potatoes
- Roasted Chickpea & Cauliflower Quinoa Salad with Avocado Dressing
- Herby Lemon Garlic Chickpea & Sweet Potato Salad
- Chickpea & Avocado Kale Caesar Salad
Sharing Is Caring!
If you make this Honey Dijon Marinated Chickpea & Roasted Baby Potato Salad recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Honey Dijon Marinated Chickpea & Roasted Baby Potato Salad
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Salad
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This Honey Dijon Marinated Chickpea & Roasted Baby Potato Salad is the perfect healthy recipe to create on a busy weeknight. It’s a 30-minute plant-based meal that is full of flavor & heartiness at every bite!
Ingredients
Always opt for organic ingredients.
BABY POTATOES
- 2 cups yellow baby potatoes, quartered
- 1 tsp avocado oil
- Sea salt & black pepper, to taste
HONEY DIJON MARINATED CHICKPEAS
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 ½ tsp apple cider vinegar
- 2 tsp Manuka honey, local raw unfiltered honey, or pure maple syrup
- 1 tsp Dijon mustard
- 2 garlic cloves, minced
- Sea salt & black pepper, to taste
- 1 (15-oz) can chickpeas, drained
SALAD
- Fresh greens of choice
- Avocado(s)
Instructions
- Baby Potatoes. Preheat the oven to 425 degrees F. Add the quartered potatoes to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20–25 minutes, flipping halfway.
- Organic Honey Dijon Marinade. Whisk all of the marinade ingredients in a mixing bowl until well combined.
- Combined. Add the drained chickpeas to the marinade & set for at least 10 minutes, chilled or at room temperature.
- Serve. Divide greens of choice & roasted baby potatoes between bowls. Top with the marinated chickpeas & avocado. Enjoy!
Notes
Organic Greens: Any greens work great. Baby spinach, arugula, chard, and/or massaged kale.
Drain the Chickpeas: Be sure to drain your chickpeas prior to coating with the honey Dijon marinade.
Honey: Either Manuka honey or local raw unfiltered honey will do. To make it vegan, use organic pure maple syrup.
Storing & Reheating: Transfer the marinated chickpeas & the cooled potatoes to separate airtight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the roasted potatoes to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Give the marinated chickpeas a good stir, dice up the avocado, massage the greens (if needed), & enjoy with the warm potatoes.
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