Spanish Roasted Red Potato Salad with Toasted Chickpeas | BlackGold Farms & BodyMedia Giveaway!

**Black Gold Farms sponsored product and prizes for this post.  I was not financially compensated and all opinions are 100% mine. 

How are those New Year’s resolutions going?  I am doing a stellar job.  This morning I woke up ran 5 miles, did 125 squats, 50 burpees and benched pressed 120 pounds.  Which really translates into I hit snooze 20 times, crawled out of bed and made myself a giant cup of coffee. So, I am not exactly Mrs. Fitness America, but I have been more active and I am glad to say that my food choices have been on point.


Black Gold Farms sent me a sweet package full of red potato goodies including these great little potato roasting kits.  How great are these!?  Everything you need for a delicious easy to make side dish.  I LOVE little reds!

Spanish Roasted Potato Salad with Toasted Chickpeas -

Hands down red potatoes are my favorite potatoes, honestly!  I love their creaminess, taste, they are fat-free, a great source of fiber and you don’t have to peel red potatoes. The skin is thin and contains phytonutrients which provides extra nutrients.  They are so easy to prep with just wash and cook them with the skin on and done!


When I was asked to partner up with Black Gold Farms Better with Reds campaign to come up with a healthy recipe featuring Black Gold Farms red potatoes I said, “Totally!”  I thought I would tap into my way-way-back roots and make a Spanish inspired potato salad.  I have a great love for Spanish food and regularly dream of one day visiting The Mother Land.

Spanish Roasted Potato Salad with Toasted Chickpeas -

My goal was to make a simple and delicious dish that was light and filling.  I also thought adding some chickpeas would give it some protein and texture when toasted.  Rinse the potatoes and chickpeas, make sure to pat dry so they roast and don’t steam.  Toss with olive oil and paprika and roast in the oven.

Spanish Roasted Potato Salad with Toasted Chickpeas -

The chickpeas should be lightly toasted and the potatoes tender.

Spanish Roasted Potato Salad with Toasted Chickpeas -

Transfer the potatoes and chickpeas to a large bowl, add remaining ingredients and toss.  Eat immediately with a large spoon and don’t share with anyone. What can I say? I promote selfishness when it comes to food.  “MINE!”

Spanish Roasted Potato Salad with Toasted Chickpeas -

Oh so nummy potato salad, will you be in my life forever?  Tender buttery red potatoes and firm toasted chickpeas, tossed with capers, roasted red peppers and garlic.  Hello lover!  Your healthy and delicious! Let’s be friend forever!

Spanish Roasted Potato Salad with Toasted Chickpeas -

But wait there is more!  To further help in your quest for healthiness and the title of Ms. Fitness America (150 squats a day required) Black Gold Farms in their awesomeness is sponsoring a crazy sweet giveaway.

First let me tell you about the BodyMedia ArmBand.  I have one of these and LOVE IT!  It tracks your activity, calorie burn and with the activity subscription you can also set goals, log your food and it even has a Fit Coach feature that gives you personalized feedback on your performance against your goals and targets. It’s comfortable to wear and super cool!

You can also win a SurLa Table Mulit Pan, 100$ Athleta Gift Card to get fit in style and a 50$ iTunes Gift Card to buy some tunes that will get you pumped.  That’s $450 worth of sweet prizes!


But wait! There is even more! Join Black Gold Farms and other partnering bloggers on Wednesday at 8 pm est for a Twitter party and more chances to win prizes like, a Cooking Light Subscription, fresh potato swag package, Sur La Table 12 qt stockpot or a Kuhn Rikon paring knife set.  It’s a never-ending prize-winning festivity!

BlackGold Twitter Party

Enter now for the $450 worth of prizes and tune in Wednesday 8 pm est for more chances to win!

a Rafflecopter giveaway

Get more tasty Better with Reds recipes from these amazing bloggers!

Big Bear’s Wife – Red Potato, Kale, Mushroom and Feta Frittata

**Black Gold Farms sponsored product and prizes for this post.  I was not financially compensated and all opinions are 100% mine. 

Spanish Roasted Potato Salad with Toasted Chickpeas
  • 1 lb 8 oz BlackGold Farms petite red potatoes, rinsed and quartered
  • 1 15.5 oz cans chickpeas (garbanzo beans), rinsed, drained
  • 3 tablespoons olives oil
  • 1½ teaspoon salt
  • 2 teaspoons paprika
  • juice from ½ lemon
  • 1 7 oz jar roasted peppers, drained, diced
  • 1 tablespoon chopped fresh mint
  • 3 tablespoons drained capers
  • 2 large garlic cloves, minced
  1. Pre-heat oven to 400 degrees.
  2. Combine chickpeas, potatoes, 2 tablespoons olive oil, salt and paprika in a large bowl, toss to combine. Transfer potatoes & chickpeas to a sheet pan. Roast in the oven for 30 - 35 minutes, tossing half way through, until potatoes are browned and tender.
  3. Transfer potatoes and chickpeas to large bowl, drizzle with remaining olive oil and lemon juice, add remaining ingredients and toss until will combined.
  4. Serve warm or room temperature.


  1. Kelly M says

    I make a simple casserole called “sausage and potato”. It’s got lots of spices and then … just sausage …. and potato. Roasted in the oven for an hour or so. Easy easy, just one dirty pan and delicious.

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