Last Updated on August 5, 2025 by Christin Gillespie

This Roasted Chickpea & Baby Potato Pesto Salad is a gourmet vegan recipe that will be enjoyed by all. It includes your favorite fresh greens, savory sun-dried tomatoes, chickpea croutons, roasted baby potatoes, & an irresistible homemade vegan pesto. Ready in about 30 minutes & full of flavor at every bite!

Roasted Chickpea & Baby Potato Pesto Salad in a bowl with fresh green and sun-dried tomatoes with a fork in it sitting on a white marble counter.

Get ready to upgrade your typical salad with this vegan recipe.

From top to bottom, this masterpiece of a salad includes fresh greens, sun-dried tomatoes, chickpea croutons, roasted baby potatoes, & an irresistible homemade vegan pesto. It goes without saying, but the pesto is the star. A bonus is that it’s super easy to make & only takes a few minutes to blend up.

Ready in about 30 minutes, this delicious Roasted Chickpea & Baby Potato Pesto Salad will certainly be a new go-to!

Why You’ll Love This Healthy Vegan Salad Recipe

Packed with Flavor: Just because this is a salad recipe doesn’t mean that it’s boring. The homemade vegan pesto takes this creation up a notch.
Quick & Easy: Ready in about 30 minutes & it’s simple to make!
Great for Meal Prep: This Roasted Chickpea & Baby Potato Pesto Salad stores well in the fridge, making it the perfect vegan recipe for healthy dinners throughout the week.

Vegan Roasted Chickpea & Baby Potato Pesto Salad in a bowl with fresh green and sun-dried tomatoes with a fork in it sitting on a white marble counter.

Ingredients

Organic Chickpeas: The typical salad includes croutons, but we’ll be roasting up some chickpeas instead to add the perfect amount of crispy texture, fiber, & plant protein!
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 Pesto: Homemade pesto truly takes this salad to the next level! It’s creamy, herby, & the perfect condiment!
Organic Greens: Any greens work great. Baby spinach, arugula, chard, and/or massaged kale.
Organic Sun-Dried Tomatoes: Chopped up to add so much flavor. Feel free to swap with cherry tomatoes if you don’t have them on hand.
Organic Seasonings: Organic garlic powder, sea salt, & black pepper.
Organic Avocado Oil: This is my favorite oil to use while baking because it can withstand high temperatures.

How to Make

Sheet Pan. Preheat the oven to 425 degrees F. On a baking sheet, add the drained chickpeas & baby potatoes. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
Vegan Pesto. To a food processor or a high-speed blender, add all of the pesto ingredients. Blend until smooth. If needed, add more spring water to achieve your desired pesto consistency.
Serve. Divide greens of choice, sun-dried tomatoes, roasted baby potatoes, & crispy chickpeas between bowls. Pair with the pesto & enjoy!

Roasted Chickpea & Baby Potato Salad on a sheet pan.

Tips for Making this Pesto Salad Recipe Perfectly

Organic Greens: Any greens work great. Baby spinach, arugula, chard, and/or massaged kale.
Organic Sun-Dried Tomatoes: Feel free to swap with cherry tomatoes if you don’t have them on hand.
Organic Raw Pine Nuts: If organic raw pine nuts aren’t available to you, use organic raw walnuts or organic raw cashews instead.

Storing & Reheating

This Roasted Chickpea & Baby Potato Pesto Salad is the perfect vegan recipe for healthy leftovers & meal prep!

Storing. Transfer the chickpeas, baby potatoes, & pesto to separate airtight glass containers. The pesto will last up to 2 days. The chickpeas & baby potatoes will last up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas & baby potatoes to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the fresh greens, sun-dried tomatoes, & pesto.

Roasted Chickpea & Baby Potato Pesto Salad Recipe in a bowl with fresh green and sun-dried tomatoes with a fork in it sitting on a white marble counter.

More Healthy Vegan Salad Recipes You’ll Love

Sharing Is Caring!

If you make this Roasted Chickpea & Baby Potato Pesto 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.

Roasted Chickpea & Baby Potato Pesto Salad

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: Italian
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

SHEET PAN

1 (15-oz) can chickpeas, drained
2 cups yellow baby potatoes, quartered
2 tsp avocado oil
1 tsp garlic powder
Sea salt & black pepper, to taste

VEGAN PESTO

1 cup packed fresh basil
2 garlic cloves
¼ cup raw pine nuts
2 tbsp fresh lemon juice
2 tbsp nutritional yeast
2 tbsp extra-virgin olive oil
2 tbsp spring water, more as needed
Sea salt & black pepper, to taste

SALAD

Fresh greens of choice
½ cup sun-dried tomatoes, chopped

Cook Mode Prevent your screen from going dark

Instructions

Sheet Pan. Preheat the oven to 425 degrees F. On a baking sheet, add the drained chickpeas & baby potatoes. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
Vegan Pesto. To a food processor or a high-speed blender, add all of the pesto ingredients. Blend until smooth. If needed, add more spring water to achieve your desired pesto consistency.
Serve. Divide greens of choice, sun-dried tomatoes, roasted baby potatoes, & crispy chickpeas between bowls. Pair with the pesto & enjoy!

Notes

Organic Greens: Any greens work great. Baby spinach, arugula, chard, and/or massaged kale.

Organic Sun-Dried Tomatoes: Feel free to swap with cherry tomatoes if you don’t have them on hand.

Organic Raw Pine Nuts: If organic raw pine nuts aren’t available to you, use organic raw walnuts or organic raw cashews instead.

Storing & Reheating: Transfer the chickpeas, baby potatoes, & pesto to separate airtight glass containers. The pesto will last up to 2 days. The chickpeas & baby potatoes will last up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas & baby potatoes to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the fresh greens, sun-dried tomatoes, & pesto.