Healthy and colorful, this vegan curry potato salad with chickpeas makes a delicious side or can be served as a main meal with leafy greens.
Curry Tahini Dressing
Potatoes: Place potatoes into a medium/large pot, fill pot with water, covering potatoes with at least 1 inch of water, add a generous pinch of salt. 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 and let 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.
Store: Leftovers can be kept in the refrigerator in a covered container for up to 4 – 5 days.
Serves 6 – 8
Replace the tahini and water with 3/4 cup homemade vegan mayo, or store bought such as Just Mayo Plain or Veganaise Grapeseed Oil Mayo. You may also consider using 3/4 cup plain non-dairy yogurt instead.
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.
Nutritional values are estimates only. See our full nutrition disclosure here.