{"id":10288,"date":"2026-06-16T19:21:41","date_gmt":"2026-06-16T19:21:41","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10288"},"modified":"2026-06-16T19:21:48","modified_gmt":"2026-06-16T19:21:48","slug":"vegan-roasted-potato-chickpea-salad-with-dill-no-mayo","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/vegan-roasted-potato-chickpea-salad-with-dill-no-mayo\/","title":{"rendered":"Vegan Roasted Potato Chickpea Salad with Dill (no mayo)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Vegan Roasted Potato Chickpea Salad with Dill (no mayo)<\/span><\/h2>\n
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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.<\/span>
<\/div>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.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>5<\/span><\/div>\n\n
Author: <\/span>Kristi – Avocado Skillet<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Roasted potatoes + chickpeas<\/span><\/h4>
  • ~18<\/span> fingerlings or other small potatoes – quartered<\/span><\/li>
  • 1<\/span> can<\/span> chickpeas<\/span> drained<\/span><\/li>
  • 1<\/span> Tbsp<\/span> avocado oil<\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li>
  • 1<\/span> tsp<\/span> black pepper<\/span><\/li>
  • 1<\/span> tsp<\/span> garlic powder<\/span><\/li>
  • 1<\/span> tsp<\/span> cumin<\/span><\/li>
  • 1<\/span> tsp<\/span> paprika<\/span><\/li><\/ul><\/div>

    <\/span>Sauce<\/span><\/h4>
    • \u00bd<\/span> cup<\/span> olive oil<\/span><\/li>
    • \u2153<\/span> cup<\/span> champagne vinegar <\/span> or \u2153 cup other vinegar + 1 tablespoon maple syrup<\/span><\/li>
    • 1<\/span> Tbsp<\/span> dijon mustard<\/span><\/li>
    • 2<\/span> Tbsp<\/span> tahini<\/span><\/li>
    • 1<\/span> clove<\/span> garlic<\/span> minced<\/span><\/li>
    • 1<\/span> tsp<\/span> za'atar <\/span> (can sub with your favorite spices but I love za'atar)<\/span><\/li>
    • pinch<\/span> salt\/pepper<\/span><\/li>
    • juice<\/span> from \u00bd lemon<\/span><\/li><\/ul><\/div>

      <\/span>Other ingredients<\/span><\/h4>
      • 1<\/span> bunch<\/span> dill<\/span> finely chopped<\/span><\/li>
      • \u00bd<\/span> medium-sized<\/span> red onion <\/span> thinly sliced<\/span><\/li>
      • 4<\/span> stalks <\/span> celery<\/span> finely chopped<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Preheat oven to 425\u2109.<\/span><\/div><\/li>
        • 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.<\/div><\/li>
        • Mix together sauce ingredients.<\/div><\/li>
        • Add cooked potatoes and chickpeas to a bowl and toss with sauce and the rest of the ingredients.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
          You can use any small potato in place of the fingerlings.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":10285,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[133,1714,4673,1715,5327,388,246,543,3363,140,1713,1712],"tags":[],"class_list":["post-10288","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salad","category-dairy-free","category-egg-free","category-gluten-free","category-italian-american","category-mexican","category-middle-eastern","category-roast","category-salad-dressing","category-side","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/06\/image_2026-06-16_150159472.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10288","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=10288"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10288\/revisions"}],"predecessor-version":[{"id":10292,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10288\/revisions\/10292"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/10285"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=10288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=10288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=10288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}