Roasted Potato & Arugula Salad


  • 12 oz. fingerling potatoes, quartered
  • 1 can garbanzo beans, drained and rinsed
  • 1 tablespoon avocado oil
  • 6 tablespoons of extra virgin olive oil
  • 3 tablespoons champagne vinegar
  • 1 tablespoon dill, dried or fresh
  • Sea salt and black pepper, to taste
  • 4 cups arugula
  • 2 tablespoons capers
  • 2 tablespoons vegan Parmesan (optional – you can also sub for a sprinkle of nutritional yeast)


  1. Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
  2. Toss the potatoes and garbanzo beans with avocado oil, salt and pepper, add to prepared baking sheet and roast for 20-25 minutes, until golden and crispy.
  3. While the potatoes and beans are roasting, prepare the salad dressing by whisking the olive oil, champagne vinegar, salt and pepper together in a bowl.
  4. Add the arugula to a large bowl – you can add more if you’d like – then toss with the roasted potatoes, salad dressing and capers.
  5. Top with cheese if using and enjoy!