Vegan Roasted Potato Chickpea Salad with Dill (no mayo)
Potato salad is a classic summer recipe. However, many potato salads 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.
Servings: 5
Ingredients
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 tablespoon maple syrup
- 1 Tbsp dijon mustard
- 2 Tbsp tahini
- 1 clove garlic 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℉.
- 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
You can use any small potato in place of the fingerlings.
