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.

vegan potato chickpea salad with dill no mayo

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.

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

vegan crispy potato chickpea salad without mayo

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

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.

Is potato salad vegan?

Most potato salad has mayo so it is not vegan. However this potato salad has no mayo so it is vegan.

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.

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!

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Vegan Roasted Potato Chickpea Salad with Dill (no mayo)

★★★★★

5 from 2 reviews

This vegan roasted potato chickpea salad with dill (no mayo) is an amazing vegan salad recipe.

Author: Kristi Roeder
Prep Time: 5
Cook Time: 35
Total Time: 40 minutes
Yield: 4 1x
Category: dinner
Method: oven
Cuisine: american

Scale

Ingredients

This makes about 4-6 servings depending on how much you want

Roasted potatoes + chickpeas

~18 fingerlings or other small potatoes - quartered
1 can chickpeas - drained
1 tbsp avocado oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp cumin
1 tsp paprika

Sauce

½ cup olive oil
⅓ cup champagne vinegar (or ⅓ cup other vinegar + 1 tbsp maple syrup)
1 tbsp dijon mustard
2 tbsp tahini
1 garlic clove - minced
1 tsp 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.

Keywords: potato salad, vegan salad, potato chickpea salad