Throw-together salads that have protein, something warm + hearty (helllooo roasted potatoes, I love you!) and a homemade dressing are my savior at the moment.  This is a meal that can be prepped in under 10 minutes and on the dinner table in under 40.  And don’t we all need that some most days?  YES!  So as to not waste any more of your minutes with my blabbering on, I leave you to it.  Enjoy!  xx- Sarah {more after the jump}


Serves 3-4 as a side dish, 2-3 as a main


12 small red potatoes or approximately 3.5 cups chopped

1.5 cups of cooked chickpeas (15 oz can, drained and rinsed)

2 tablespoons paprika

1 tablespoon coconut oil

1 small shallot, finely chopped

1 meyer lemon

1 large garlic clove, crushed

1/8 cup white wine vinegar

1/4 cup olive oil

1 tablespoon finely chopped mint

1/4 teaspoon salt

6 cups baby arugula

finishing salt

fresh cracked pepper

*After we’d devoured this I regretted that I hadn’t added capers.  So if you’re inclined, I think they’d be a great addition!


– Preheat oven to 375 degrees.

– Wash potatoes and cut into quarters.  Spread evenly on baking sheet and sprinkle with sea salt and fresh cracked pepper.

– Place in oven and roast for 15 minutes.  Turn potatoes to prevent burning and roast for 15 additional minutes or until crispy.

– Place chickpeas on a baking sheet and sprinkle evenly with sea salt, paprika and coconut oil.  Shake pan and roll chickpeas around to coat them all evenly.  Place in oven with potatoes to roast alongside for the last 15 minutes.

– While potatoes/chickpeas are roasting prepare dressing by combining shallot, lemon juice, garlic, mint, white wine vinegar and olive oil. Mix well.

– Combine arugula, potatoes, chickpeas in a large serving bowand dress to your preference.  Give it a few tosses, add finishing salt to taste and serve warm!

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Reader Comments

    • Sarah Yates|

      YES! Thanks Liz, I think so! It’s just unexpected and light and adds just that extra something to make it special. So happy you’re loving the blog! 🙂

  1. nancy oliver|

    Ive just starting to eat more healthy which includes planning and cooking. I can hardly wait I to try this. Thanks!

  2. JenSam|

    I made this for dinner tonight and it was delicious. Great combo of flavours. Thanks for sharing.

  3. Nina|

    This was scrumptious! What a great combo of flavors. We used a little bit of cilantro and basil rather than mint (daughter doesn’t like mint in savory dishes:). We tried capers on one bite – didn’t need it and was better without. Tried olives on one bite – didn’t need it and was better without! Thank you!