Creamy Vegan Potato Salad With Chickpeas

WHY YOU’LL LOVE THIS VEGAN POTATO SALAD?

This creamy vegan potato salad with chickpeas is fresh, filling and easy to prepare. It combines tender potatoes with crunchy pickles, black olives, spring onions and fresh parsley.

Unlike many traditional potato salads, this version does not need mayonnaise. Instead, olive oil and fresh lemon juice create a simple and flavourful dressing. Therefore, the salad feels light while the potatoes and chickpeas make it satisfying.

Moreover, warm potatoes absorb the dressing especially well. However, the salad also tastes delicious after chilling in the refrigerator. You can serve it for lunch, dinner, picnics, barbecues or holiday gatherings.

For extra creaminess, add a few tablespoons of vegan mayonnaise or half a mashed avocado. Finally, taste the salad before serving and adjust the lemon juice, salt and pepper.

Preparation time: 15 minutes

Cooking time: 10–15 minutes

Total time: 30 minutes

Servings: 2 as a main dish or 4 as a side

Course: Salad, lunch or side dish

Author: Natali Smilevska – Just Flora No Fauna

INGREDIENTS

• 4 medium potatoes, cut into bite-sized cubes
• 6 pickles, finely chopped
• 10 pitted black olives, sliced
• 4 spring onions, thinly sliced
• ½ can chickpeas, approximately 120 g drained
• 1 generous handful of fresh parsley, chopped
• 4 tablespoons olive oil
• Juice of ½ lemon
• Salt and black pepper, to taste
• Optional: 2–3 tablespoons vegan mayonnaise or ½ mashed avocado

INSTRUCTIONS

1. First, place the potato cubes in a pot and cover them with cold water. Bring the water to a boil and cook for 10–15 minutes. The potatoes should be tender but still hold their shape.
2. Meanwhile, prepare the pickles, olives, spring onions and parsley. Drain and rinse the chickpeas.
3. Drain the cooked potatoes well and transfer them to a large bowl. Allow them to cool for several minutes.
4. Next, add the chickpeas, pickles, olives, spring onions and parsley to the potatoes.
5. In a small bowl, combine the olive oil, lemon juice, salt and black pepper.
6. Then, pour the dressing over the salad. Gently mix everything until the ingredients are evenly coated.
7. If you want a creamier texture, add the vegan mayonnaise or mashed avocado.
8. Finally, taste the salad and adjust the seasoning. Serve it slightly warm or chilled.

SERVING AND STORAGE

Serve this vegan potato salad as a light main dish or a side for grilled vegetables and vegan burgers. It also tastes delicious with my homemade vegan crackers with herbs.

Store leftovers in a covered container in the refrigerator for up to two days. Before serving, gently stir the salad and add a little lemon juice or olive oil if needed.

You can surprise your family, guests or friends with this colourful and affordable salad. Feel free to adjust the pickles, olives and fresh herbs according to your taste.

If you make this creamy vegan potato salad or any other recipe from my blog, I would love to see it! Share your creation on Instagram, X or send it to me through the Just Flora No Fauna Facebook Page.

Thank you for following and supporting what I do. Wishing you a lovely day! 💖

Hugs,

Natali