Chickpea Potato Salad

An irresistibly delicious chickpea potato salad with crunchy celery and a sweet pickle mustard tahini dressing. This easy vegan side dish is a guaranteed crowd-pleaser!

Looking for a hearty and satisfying summer side dish for a picnic or BBQ? This sweet and tangy chickpea potato salad is just what you need!. 

While chickpeas aren’t a typical addition to potato salad, they add a nutty flavor and a boost of plant-based protein and fiber, which pair beautifully with the creamy potatoes. Crunchy celery provides a delightful contrast, and everything is tossed in a simple yet incredibly delicious sweet pickle mustard tahini dressing. This easy-to-make recipe is sure to impress your potato salad-loving friends with its refreshing and nutritious twist!

Ingredients You’ll Need

This vegan chickpea potato salad comes together with a handful of simple, flavorful ingredients:

• Potatoes: Baby potatoes are ideal for this recipe. Mini red, white, yellow, or Yukon Gold varieties work well, offering a creamy texture.
• Chickpeas: Add a nutty flavour, plant-based protein, and fiber. 
• Red Onion: Brings a sharp bite and depth of flavor; be sure to finely dice it so it distributes evenly throughout the salad. For a milder taste, substitute shallots.
• Sweet Pickle Mustard: A perfect blend of tangy pickles and creamy mustard, adding a sweet, zesty base to the dressing.
• Celery: Adds refreshing crunch and balance. The key is to chop it into small dice to ensure a satisfying bite in every forkful.
• Tahini: The secret to a creamy, dairy-free dressing. Its rich, nutty flavor creates a satisfying and comforting base.
• Lemon Juice: Adds brightness and enhances the flavors, helping the dressing absorb beautifully into the potatoes.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Chickpea Potato Salad

Wash Potatoes: Rinse potatoes under cold water to remove any dirt.

Cook Potatoes: Boil the potatoes in salted water until fork-tender (about 20 minutes). Avoid overcooking, then refrigerate to cool.

Prepare Dressing: In a medium bowl, whisk together sweet pickle mustard, tahini, and lemon juice until smooth.

Chop Potatoes: Cut the cooled potatoes into 1 ½-inch chunks (halves or quarters), then transfer them to a large bowl.

Chop Ingredients: Finely dice the red onion and chop the celery into small pieces.

Combine Ingredients: Add the potatoes, chickpeas, celery, and onion to the bowl. Pour over the dressing, stir gently, and refrigerate until ready to serve.

Recipe Tips

• Finely Dice Potatoes: Use waxy potatoes for the best texture and make sure to finely chop the celery and onion for a mild flavor and better distribution in each bite.
• Dress While Warm: Pour the dressing over warm potatoes for optimal flavor absorption.
• Chill Before Serving: Serve the chickpea potato salad cold or at room temperature to allow the flavors to meld and the potatoes to firm up.
• Texture Preference: For added texture, leave the potato skins on. If you prefer peeled potatoes, do so after cooking, using a tea towel to avoid burns.

Recipe Variations

Here are a few suggestions to customize your chickpea potato salad:

• Sesame-Free: Swap the tahini for almond butter or cashew butter. You can also try mayonnaise or Greek yogurt, though I haven’t tested those options.
• Extra Creamy Salad: For a creamier texture, replace half of the tahini with blended cottage cheese or smooth ricotta.
• Vegetables: Add raw or blanched asparagus, peas, or thinly sliced radishes for an extra crunch and vibrant color.
• More Veggies: Add extra vegetables like cucumbers or bell peppers to increase crunch and color.
• Customize the Dressing: Adjust the sweetness of the dressing by adding more or less sweet pickle mustard, depending on your taste.

How to Serve

Take this cucumber potato salad with mint to a potluck, BBQ, or enjoy as picnic food! It's perfect served with:

• Easy chicken recipes like my Ground Chicken Nuggets and One Pot Cajun Chicken Orzo, both of which pair beautifully with a potato salad side dish.
• Bring it to a picnic alongside other salads like Chicken Edamame Salad or Salmon + Broccoli Quinoa Salad or Broccoli Crunch Salad.
• Serve as a side with Turkey Lentil Soup or Dairy Free Tomato Soup for a heartier meal.

How to Store

Store any leftover chickpea potato salad in an airtight container in the fridge for 3-4 days. Be sure to refrigerate leftovers within 2 hours and consume within 2 days for the best freshness.

Recipe FAQ

More potato salad recipes

Sweet Potato, Brown Rice + Quinoa Salad

Spring Onion Potato Salad

Pesto Tuna Potato Salad

Roasted Sweet Potato & Beetroot Salad

If you try this chickpea potato salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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