Chickpea and Potato Salad (Dairy Free)
This potato salad is creamy, tangy, and dairy free! This recipe uses chickpeas to substitute for eggs and is a staple in my house throughout the summer months.
This chickpea and potato salad is creamy, tangy, and fully dairy free made with vegan mayo, fresh dill, dill pickles, and a good splash of apple cider vinegar. It’s perfect for summer BBQs as a classic side dish.
If you’re looking for more vegan side dishes and appetizers, give the following recipes a try.
- Easy air fryer vegan pizza rolls
- Shareable jackfruit nachos
- Spicy harissa buffalo cauliflower bites
Why you’ll love this recipe
- Make-ahead friendly. The flavors deepen significantly after chilling overnight, making it ideal to prep the day before a gathering so you have one less thing to worry about.
- Protein without using eggs. Two cans of chickpeas add substantial plant-based protein and a hearty, satisfying texture without needing any eggs or dairy.
- Pairs well as a side. The creamy and tangy flavors of the dish pairs well with a crispy roll, grilled or smoked veggies, or a classic black bean smash burger – give mine a try!
What is a chickpea and potato salad?
Potato salad is a classic American side dish, traditionally made with boiled potatoes, mayonnaise, mustard, pickles, and often hard-boiled eggs. It’s a staple at potlucks, backyard barbecues, and family gatherings, and there are countless regional variations.
This recipe is a fully vegan and dairy free take on the classic creamy-style potato salad. Instead of eggs, it uses two cans of chickpeas, which are mashed together with the potatoes to create a texture that’s chunky and satisfying.
How to make dairy free potato salad
Step 1. Par boil the potatoes
Step 2. Mash chickpeas and dice vegetables
Step 3. Mix everything together
Step 4. Refrigerate overnight for maximum flavor
Key ingredients & substitutions
- Russet potato – Starchy and fluffy when cooked, russets mash down easily and form the creamy base. Yukon Gold also works and gives a slightly denser, more buttery texture.
- Canned chickpeas – Two 16 oz cans add protein and bulk. You can also use dried chickpeas cooked from scratch.
- Vegan mayo — you can find store bought vegan mayo at a large supermarket or online.
- Apple cider vinegar – Adds brightness and tang that keeps the salad from feeling too heavy. White wine vinegar is a milder substitute. Add more or less than what my recipe calls for depending on what how tangy you want the dish to be.
- Dill pickles – Provide crunch and a salty, briny contrast to the creamy base. Use relish if you prefer a finer texture throughout.
- Fresh dill – The herb that ties everything together. I recommend using fresh dill but if using dried dill, reduce to 2 teaspoons.
Tips & Tricks
- Chill overnight – The dressing absorbs fully into the base as it rests, and the flavor improves noticeably the next day.
- Experiment with texture – the more you mash the more creamy it gets! For a chunkier potato salad make sure to not over mash
- Storage – store in the refrigerator for up to 5 days
Chickpea and Potato Salad
Ingredients
Method
- Boil the potatoes. Cut the potatoes into 2 inch cubes. Boil a pot of water and add 1 tsp of salt. Cook the potatoes in boiling water for 15 minutes until you are able to poke a fork through the potato. Drain the water and let it rest for 10 minutes.
- Dice the vegetables. Finely dice the red onion, celery, and dill pickles. Roughly chop up the dill leaves.
- Mash the potatoes and chickpeas. Drain and rinse the liquid from the canned chickpeas. Peel of the skin of the potato using your hands, it should easily come off. Using a masher, fork, or hands, mash the potatoes and chickpeas together until desired chunky but also creamy consistency.Optional: remove some of the chickpea skin
- Mix everything together. Add in the diced vegetables, dill leaves, vegan mayo, apple cider vinegar, dijon mustard, salt, and paprika. Taste the mixture and add more vinegar if you want it to be more tangy or vegetables if you want it to be more crunchy.
- Chill in the refrigerator. Chill in the refrigerator for at least 4 hours but preferably overnight. Top with some additional dill as garnish before serving.
