Description
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!
Ingredients
Scale
- 750g (26 oz) baby red or white potatoes
- 400g (14 oz) can chickpeas, rinsed and drained
- 1/2 red onion, finely diced
- 2 celery stalks, finely diced
- 1/3 cup sweet mustard pickle relish
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1- 1 1/2 teaspoons salt, to taste
- 1/4 teaspoon black pepper, to taste
- Paprika (optional, for garnish)
Instructions
- Rinse potatoes under cold water to remove any dirt.
- Boil the potatoes in salted water until fork-tender (about 20 minutes). Avoid overcooking, then refrigerate to cool.
- In a medium bowl, whisk together sweet pickle mustard, tahini, and lemon juice until smooth.
- Cut the cooled potatoes into 1 ½-inch chunks (halves or quarters), then transfer them to a large bowl.
- Finely dice the red onion and chop the celery into small pieces.
- Add the potatoes, chickpeas, celery, and onion to the bowl. Pour over the dressing, stir gently, and refrigerate until ready to serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days, best within 2 days for freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350
- Sugar: 7.2g
- Fat: 10.3g
- Saturated Fat: 1.6g
- Carbohydrates: 58.4g
- Fiber: 7.9g
- Protein: 12.3g