VEGAN ROASTED POTATO CHICKPEA SALAD WITH DILL (NO MAYO)
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.
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.
Notes
This makes 4-6 servings of salad. You can use any small potato in place of the fingerlings.
Nutrition
Calories: 463kcalCarbohydrates: 42gProtein: 9gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gSodium: 790mgPotassium: 917mgFiber: 9gSugar: 2gVitamin A: 378IUVitamin C: 31mgCalcium: 86mgIron: 4mg
Tried this recipe?Let us know how it was!