Creamy Potato Salad

I’ve got a beautiful salad for you today! Easy and flavorful vegan salad with chickpeas and potatoes. Perfect for lunch or dinner and very easy to make.

Usually one day from the week I choose to eat only salads for all three meals. For breakfast I eat a fruit salad and for lunch and dinner I make two types of rich and colorful salads. My rule is that I need to eat a bowl of salad and a bowl of soup every day.

It’s not the first time I make this salad but recently I have come to like the taste so much that I would eat it every day for lunch!This salad is perfect no matter if it’s cold or warm.

The salad is a mix of potatoes, parsley, spring onions, black olives, pickles and chickpeas with olive oil and apple vinegar dressing. Crunchy, soft and very satisfying.

If you’re craving something quick and healthy then this meal would be perfect for you. This salad has proteins and carbs which will keep you full for a longer time. You can store the leftovers in the fridge and you can eat them the next day or take them with you to work. The salad can sit in the fridge for 2 days.

You can add vegan mayo made from soaked cashews if you want this salad to be extra creamy. If you want, you can also add avocado to add some healthy fats and more flavor to the salad.

I love to serve it to my guests or to make it for the holidays. You can simply grill some veggies or make some burgers in combination with this salad and you’ll have a nice and tasty meal.

Even though this recipe doesn’t require to be cooked for a long time and doesn’t have a lot of colors, the ingredients combined together taste awesome. To prepare this lovely salad you just need to soak the chickpeas overnight, cook the potatoes, cut the olives and the spring onions in rounds, chop the parsley and the pickles. The dressing is very simple, you only need to mix olive oil, vinegar, salt and pepper and that’s it.

And if you do make this creamy potato salad or any other recipes from my blog, I would love to see them! Instagram, Tweet or send them to me on Facebook via the Just Flora No Fauna Facebook Page!

Thanks for following and for supporting what I do. Wishing you a lovely day!<3

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins

Creamy potato salad with chickpeas.
Loaded with flavors and crunchy
pickles. Awesome salad for winter
days but it’s very tasty cold too.

Author: Just Flora No Fauna
Recipe type: Salad
Serves: 2 servings

I N G R E D I E N T S

• 4 medium potatoes
• 6 pickles
• 10 black pitted olives
• 4 spring onions
• Half can chickpeas
• Handful fresh parsley
• Olive oil 
• Half lemon
• Salt
• Pepper

I N S T R U C T I O N S

1. Cut the potatoes into cubes and cook them in a boiling water. Drain and put them in a bowl while hot;
2. Cut the olives in rounds. Chop the pickles and cut the spring onions in desired shapes. Add everything in the bowl. Chop the parsley and add it in the bowl too;
3. In a small bowl, mix 4 Tbsp Olive oil, half squeezed lemon juice, salt and pepper. Add the dressing to the bowl with the ingredients and mix the salad well;
4.  Serve the salad with crackers or veggie patties;