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.
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
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!
Tag me on Instagram so I can repost you!
PrintVegan Roasted Potato Chickpea Salad with Dill (no mayo)

This vegan roasted potato chickpea salad with dill (no mayo) is an amazing vegan salad recipe.
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 4 1x
- Category: dinner
- Method: oven
- Cuisine: american
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
Meg
so delicious and full of flavor!! can’t wait to make this as a side when u host!
★★★★★
Natalia genis
Two favorite things mixing together! Looks amazing and delicious. Thanks for the recipie
★★★★★