• Arpine Kostandyan

High Iron Vegan Meals - Spinach Salad with Crispy Potatoes and Chickpeas

Updated: Feb 14, 2019


  1. 1 medium sweet potato

  2. 1 medium white potato

  3. 1/2 Cup canned chickpeas (rinsed)

  4. 2 Cups spinach

  5. 2 Tbsp nutritional yeast (optional)

  6. 1 tsp paprika

  7. 1 tsp garlic powder

  8. 1/4 avocado

  9. 1 medium tomato diced


  1. 1 tsp tahini

  2. juice of 1/2 lemon or lime

  3. 1 tsp white miso paste

  4. 1-2 tbsp water to thin out (more or less depending the consistency you like)


Cut the potatoes into small cubes and steam for about 5-8 minutes (or until they are soft). Pre-heat oven to 425F degrees. Season potatoes and chickpeas with paprika, garlic powder, nutritional yeast and salt and pepper to taste. On a parchment paper lined baking sheet spread the potatoes and chickpeas evenly and bake for about 35-40 minutes until they are golden brown. In a small bowl combine the dressing ingredients and whisk well until smooth. Combine spinach with the baked potatoes, chickpeas, avocado, tomato and the dressing. Enjoy.

#veganfood #veganrecipes #healthyfood #vegansalad

86 views0 comments
About Me

© 2023 by The Conscious Kale. Proudly created with Wix.com

  • White Facebook Icon
Join My Mailing List

Welcome to Conscious Kale! 

Here I share vegan travel and whole food plant based recipes and topics related to veganism.

Read More