Potato salad is a classic summer recipe. However I am not a fan of most potato salads because they are typically super soggy and packed with mayo. This Vegan Roasted Potato Chickpea Salad with Dill (no mayo) is crispy and packed with fresh flavors.
Instead of mayo, this potato salad uses a zippy dijon vinaigrette. I added chickpeas to this potato salad for a protein boost. This salad is a perfect side dish but is substantial enough to be a full meal.
I love potatoes! For more yummy potato recipes try my herby crispy potato salad or my air fryer frozen roast potatoes.
Let's get into the recipe.
This roasted potato salad is
- easy to make
- healthy for you
- packed with fiber and veggies
- perfect for summer barbeques
- higher in protein
What ingredients do I need to make a roasted potato salad?
- fingerling potatoes
- chickpeas
- oil
- salt/pepper
- garlic powder
- cumin
- paprika
- olive oil
- champagne vinegar
- dijon mustard
- tahini
- garlic
- za'atar
- lemon
- dill
- red onion
- celery
Substitutions
- fingerling potatoes - any potato works here
- champagne vinegar - any culinary vinegar works here
- za'atar - you can sub in a combination of oregano, sesame and cumin or just use your favorite spices.
Instructions to make vegan dill potato and chickpea salad
- Preheat oven to 425 degrees.
- Add potatoes and chickpeas to a sheet pan lined with parchment paper. Toss in spices and oil. Roast for 30 - 35 minutes or until crisp.
- Mix together sauce ingredients.
- Add cooked potatoes and chickpeas to a bowl and toss with sauce and the rest of the ingredients.
Frequently asked questions
Most potato salad has mayo so it is not vegan. However this potato salad has no mayo so it is vegan.
Fingerling potatoes are curved and long while still being tiny. I think that they have a more distinct flavor. They are my favorite potatoes!
Storage instructions for crispy potato and chickpea salad
Store the leftover potato salad in a sealed container in your fridge for up to 5 or so days.
Recipe pro-tips
Use a good quality olive oil for the best tasting dressing. I love brightland.
Use a good quality tahini for the best tasting dressing, I love Soom.
Other plant based sides to try
If you make this Vegan Roasted Potato Chickpea Salad with Dill (no mayo), please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
VEGAN ROASTED POTATO CHICKPEA SALAD WITH DILL (NO MAYO)
Ingredients
Roasted potatoes + chickpeas
- ~18 fingerlings or other small potatoes - quartered
- 1 can chickpeas - drained
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
Sauce
- ½ cup olive oil
- ⅓ cup champagne vinegar or ⅓ cup other vinegar + 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 2 tablespoon tahini
- 1 garlic clove - minced
- 1 teaspoon za'atar can sub with your favorite spices but I love za'atar
- pinch salt/pepper
- juice from ½ lemon
Other ingredients
- 1 bunch dill - finely chopped
- ½ medium sized red onion - thinly sliced
- 4 stalks celery - finely chopped
Instructions
- Preheat oven to 425 degrees.
- Add potatoes and chickpeas to a sheet pan lined with parchment paper. Toss in spices and oil. Roast for 30 - 35 minutes or until crisp.
- Mix together sauce ingredients.
- Add cooked potatoes and chickpeas to a bowl and toss with sauce and the rest of the ingredients.
Natalia genis
Two favorite things mixing together! Looks amazing and delicious. Thanks for the recipie
Meg
so delicious and full of flavor!! can’t wait to make this as a side when u host!