Ready for another chickpea recipe?
I sure hope so, because today I am here to inspire you with a currylicious spin on potato salad!
Adding chickpeas to potato salad seems a natural fit to me. You may already be familiar with this Creamy Potato + Chickpea Salad. It’s a combination that works well together. The chickpeas blend in beautifully with the potatoes. They have about the same texture so you hardly notice them at all.
Why add chickpeas?
Adding chickpeas is especially beneficial for those who worry about getting enough protein in their vegan/plant-based diet. This recipe helps fill the protein gap, creating a more well-rounded potato salad dish. This way everyone is happy. But of course, if you don’t care for chickpeas, by all means omit them and you’ll be happy too!
Curried Potato + Chickpea Salad
Inspired by a recipe from Cooking Light, I didn’t change it up too much. The only significant difference is that I used a tahini based dressing, instead of yogurt.
Not only is it healthy and super easy to make, but it can be ready in 30 minutes or less. You can also make this a day ahead if needed.
It’s a perfect take along for your next potluck or get-together. Enjoy this as a side dish, or toss in some leafy greens, add a squeeze of lemon over the top and make it a light lunch or dinner.
If you love potatoes and curry (and chickpeas), I think you’re going to love this recipe!
Now without further ado, let’s get started…
I’ve used baby gold potatoes here, but red potatoes would work great too. For nutrition and ease I typically always leave the skins on, but feel free to peel your potatoes if you prefer. Whatever size potato you have, dice them into about 3/4 inch pieces, it doesn’t have to be exact. Potatoes will be cooked until al dente.
The dressing is a creamy combination of tahini and water, mixed with curry & onion powder, a bit of hot sauce for heat, and lemon for brightness. If you prefer, you can replace the tahini mixture with vegan mayo or plain non-dairy yogurt (see notes). I love the idea of being able to change-up the base of the dressing as needed.
Flavor-wise, the dressing is mellow, with a little kick of heat. It can be made in advance, and left to sit covered on the counter for 30 minutes or so. You can also make it the night before and store it in the refrigerator until ready to use if you like. Either way will enhance the flavors by helping them meld together nicely.
How To Make Curried Potato + Chickpea Salad
Making curried potato and chickpea salad is super easy and will be ready in under 30 minutes.
Once everything is prepped, it’s time to put it all together!
In a large bowl or pot you cooked the potatoes in, combine the potatoes with the chickpeas, carrots, celery, onions, cilantro, and dressing (shown above), give a good toss, and season with salt & pepper to taste.
And voila, you have a delicious curried potato and chickpea salad (shown below)!
Enjoy right away, or let chill in the refrigerator for about an hour before serving.
I’ve been loving this with a handful of fresh leafy greens mixed in for a light lunch or dinner (shown below). I would love to know what you’ve paired it with!
However you serve it, enjoy!
More Potato InspirationPrint
CURRIED POTATO + CHICKPEA SALAD
This golden potato salad with chickpeas makes a delicious side or can be served as a main meal with leafy greens.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 6 1x
- Category: Side, Salad
- Cuisine: Vegan
- 2 lbs. baby potatoes (I used yukon gold), cut into 3/4 – 1 inch pieces
- 3/4 cup carrots, shredded or chopped small
- 1/2 cup celery, thinly sliced (some leaves ok too)
- 1/2 cup green onions, thinly sliced
- 1 can (14 oz.) chickpeas, drained and rinsed
- 1/4 cup chopped cilantro
- mineral salt & fresh cracked pepper, to taste
- chopped chives, to garnish (optional)
Curry Tahini Dressing
- 5 tablespoons tahini
- 5 tablespoons water, + more as needed
- juice from 1 lemon (about 2 tablespoons)
- 2 teaspoons curry powder
- 1 – 2 teaspoons hot sauce (I used sriracha) or 1/4 – 1/2 teaspoon cayenne or hot paprika powder
- 1/2 teaspoon onion powder
- pinch of salt
Potatoes: Place potatoes into a medium/large pot, fill pot with water, covering potatoes with at least 1 inch of water. Bring to a boil, turn heat to medium-low, place lid slightly askew, and cook potatoes in gently boiling water for about 10 minutes. Potatoes should be al dente. Drain, and set aside to cool a bit.
Dressing: In a small bowl, combine the tahini and water, mix well. Add the lemon juice, curry, hot sauce, onion powder and salt, mix well to combine. Add a tad more water as needed to create desired consistency. You don’t want the dressing to be too thick (I ended up using about 2 tablespoons extra). Use your best judgement. (If using vegan mayo as per the notes, simply combine everything at once and mix well.) Taste for seasoning. Makes about 3/4 cup.
Salad: In a large bowl, add potatoes, celery, carrots, green onions, chickpeas, and cilantro. Top with dressing, and gently toss to combine. Season with salt and pepper to taste.
Serve: Serve chilled, at room temp, even warm is ok too. Top with chopped chives or sliced green onions. Garnish with more freshly chopped cilantro if you like.
The potatoes can be prepared with or without the skin. I prefer to have the skin on, plus it adds nutritional value.
If you don’t care for chickpeas, replace with 2 – 3 tablespoons chopped cashews (as per the original recipe). They will add protein and texture.