Summer is almost here and it’s time for potato salad. My husband loves potato salad and this spud salad has a little something extra!

The addition of creamy tasting chickpeas adds a delightful pop of protein, while still imparting the hearty satisfaction you get from traditional potato salad.

Crisp celery and carrots, along with tangy olives, round out this tasty summertime staple.

This Chickpea-Potato Salad recipe is from my new book, Vegan for Everyone and it truly is for everyone who loves potatoes!

1

ABOUT THE RECIPE:

Chickpea-Potato Salad features chickpeas, baby potatoes, celery, carrots and olives. This tasty spud salad has a jazzy twist!

MAKES 8 SERVINGS

2

INGREDIENTS:

SALAD
2 pounds baby Dutch yellow potatoes, or your preferred baby potato variety, cut in half if large
1 can (14 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
10 Queen green olives, with pimento, diced
2 to 3 ribs of celery, diced
1 very large carrot, diced (peeling is optional)
1 tablespoon minced celery leaves
Freshly ground black pepper, to taste

DRESSING
6 tablespoons vegan mayonnaise
3 tablespoons spicy brown mustard or Dijon mustard
1 tablespoon maple syrup
1 teaspoon Italian seasoning blend
½ teaspoon sea salt
Scant 1/8 teaspoon cayenne pepper (optional)

GARNISH
Freshly ground black pepper, to taste
Smoked paprika, to taste
Several sprigs fresh parsley or small kale leaves

3

INSTRUCTIONS:

Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3 inches of cold water, and then add the baby potatoes. Steam the potatoes for 16 to 20 minutes or until they are fork tender. Spread the potatoes in a single layer on a large, rimmed baking sheet and allow to cool for 15 minutes. Cover and refrigerate the potatoes for at least 30 minutes or up to 24 hours before assembling the salad. To assemble the salad, put the potatoes, chickpeas, olives, celery, carrots and minced celery leaves into a large bowl and stir with a large spoon to combine.

4

To make the dressing, put the vegan mayonnaise, mustard, maple syrup, Italian seasoning, salt and optional cayenne pepper in a small bowl and briskly whisk to combine. Pour the dressing over the potato mixture and stir to combine. Add several grinds of black pepper, to taste, and stir to combine. Transfer the salad to a pretty serving bowl and sprinkle with smoked paprika. Top with parsley sprigs or kale leaves. Cover with plastic wrap and refrigerate for 2 to 4 hours before serving.

Ingredients

Directions

1

ABOUT THE RECIPE:

Chickpea-Potato Salad features chickpeas, baby potatoes, celery, carrots and olives. This tasty spud salad has a jazzy twist!

MAKES 8 SERVINGS

2

INGREDIENTS:

SALAD
2 pounds baby Dutch yellow potatoes, or your preferred baby potato variety, cut in half if large
1 can (14 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
10 Queen green olives, with pimento, diced
2 to 3 ribs of celery, diced
1 very large carrot, diced (peeling is optional)
1 tablespoon minced celery leaves
Freshly ground black pepper, to taste

DRESSING
6 tablespoons vegan mayonnaise
3 tablespoons spicy brown mustard or Dijon mustard
1 tablespoon maple syrup
1 teaspoon Italian seasoning blend
½ teaspoon sea salt
Scant 1/8 teaspoon cayenne pepper (optional)

GARNISH
Freshly ground black pepper, to taste
Smoked paprika, to taste
Several sprigs fresh parsley or small kale leaves

3

INSTRUCTIONS:

Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3 inches of cold water, and then add the baby potatoes. Steam the potatoes for 16 to 20 minutes or until they are fork tender. Spread the potatoes in a single layer on a large, rimmed baking sheet and allow to cool for 15 minutes. Cover and refrigerate the potatoes for at least 30 minutes or up to 24 hours before assembling the salad. To assemble the salad, put the potatoes, chickpeas, olives, celery, carrots and minced celery leaves into a large bowl and stir with a large spoon to combine.

4

To make the dressing, put the vegan mayonnaise, mustard, maple syrup, Italian seasoning, salt and optional cayenne pepper in a small bowl and briskly whisk to combine. Pour the dressing over the potato mixture and stir to combine. Add several grinds of black pepper, to taste, and stir to combine. Transfer the salad to a pretty serving bowl and sprinkle with smoked paprika. Top with parsley sprigs or kale leaves. Cover with plastic wrap and refrigerate for 2 to 4 hours before serving.

Chickpea-Potato Salad

This Chickpea-Potato Salad recipe is from my new book, Vegan for Everyone. Published by Scribe Publishing Company, ©2020. Reprinted by permission. Photo Credit: Laura Theodore.

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