Smashed Potato Salad with Chickpeas
This Smashed Potato Salad with Chickpeas is not only satisfying and full of texture, but it’s also naturally vegan and packed with fiber, plant-based protein, and loads of fresh herbs. Today, I’m giving this classic comfort food of potato salad a fresh, wholesome twist with the addition of roasted smashed potatoes, protein-packed chickpeas, crunchy cucumbers, red onion, and a zesty tahini-mustard dressing.
Why You’ll Love This Smashed Potato Salad
- Crunchy + Creamy Combo: Roasting smashed potatoes gives them irresistible crispy edges, which contrast beautifully with the creamy tahini dressing.
- Protein-Rich: Chickpeas add a satisfying, plant-based source of protein and fiber.
- Fresh and Herby: A generous mix of dill, parsley, and spring onions brings this salad to life.
- Perfectly Tangy Dressing: Tahini, lemon juice, maple syrup, and mustard make a savory, zesty dressing with just a touch of sweetness.
- Great for Meal Prep: This salad stores well and tastes even better the next day after the flavors meld.
- Vegan and Gluten-Free: Naturally accommodating for a variety of dietary needs.
Ingredients for Smashed Potato Salad
For the Salad:
- 1 kg potatoes, boiled
- 1 can chickpeas, drained and rinsed
- 1 red onion, thinly sliced
- 2 small cucumbers, diced
- ½ cup spring onions, chopped
- ½ cup fresh dill, chopped
- ½ cup fresh parsley, chopped
For the Dressing:
- 2 tsp grainy mustard
- 1 tbsp olive oil
- Juice of ½ a lemon
- 1 tsp maple syrup
- 2 tbsp tahini
- Salt and freshly ground black pepper, to taste
Tips for Success
- Choose the Right Potatoes: Waxy varieties like Yukon Gold or Charlotte hold their shape well and crisp up nicely when smashed and roasted.
- Don’t Skip the Roast: The crispy texture of the smashed potatoes makes this salad unique. It’s worth the extra roasting time!
- Soften the Onion: If raw red onion is too sharp for your taste, soak the slices in cold water with a splash of vinegar for 10 minutes, then drain. This mellows the flavor.
- Make Ahead: This salad can be made ahead and stored in the fridge for up to 3 days. Just give it a gentle toss before serving.
- Customizable: Add extras like cherry tomatoes, capers, olives, or even a sprinkle of smoked paprika or za’atar for extra flavor.
Serving Suggestions for Smashed Potato Salad
This smashed potato salad is versatile and pairs well with many dishes:
- As a main dish, serve it in generous bowls topped with extra herbs or avocado slices.
- As a side, pair it with grilled vegetables, tofu, or a hearty stew.
- Pack it into a container for a picnic or lunchbox—it travels well and doesn’t require reheating.
Storage and Leftovers
This salad holds up beautifully in the fridge for up to 3 days. Store it in an airtight container. If you want to keep the potatoes crispy, you can store them separately and mix them into the salad just before serving.
Frequently Asked Questions (FAQs): Smashed Potato Salad
Can I use canned or leftover potatoes?
Yes! If you have cooked potatoes on hand, just smash and roast them as directed. Leftover boiled or baked potatoes work well.
Do I need to peel the potatoes?
Nope! Leaving the skin on adds texture, nutrients, and saves time. Just scrub them well before boiling.
Is this salad best served warm or cold?
It’s delicious either way! Freshly made with warm potatoes offers a lovely contrast in texture, but it’s also fantastic cold the next day after the flavors have mingled.
Can I use dried chickpeas instead of canned?
Absolutely. Just cook them ahead of time—about ½ cup of dried chickpeas yields the same amount as a standard 400g (15 oz) can once cooked.
I don’t have tahini. What can I substitute?
You can try almond butter, sunflower seed butter, or even hummus as an alternative. Each will change the flavor slightly but still work well.
Is this Smashed Potato Salad gluten-free?
Yes, it’s naturally gluten-free! Just ensure your mustard and tahini are certified gluten-free if you have celiac disease or a gluten sensitivity.
Check out more recipes:
Savory Chickpea Granola Clusters
Smashed Potato Salad with Chickpeas
Ingredients
- 1 kg (2.2 lb) boiled potatoes
- tbsp olive oil
- ½ tsp salt
- 1 can chickpeas drained and rinsed
- 1 red onion thinly sliced
- 2 small cucumbers diced
- ½ cup spring onion chopped
- ½ cup dill chopped
- ½ cup parsley chopped
Dressing:
- 2 tsp grainy mustard
- 1 tsp maple syrup
- 1 tbsp olive oil
- juice of ½ lemon
- 2 tbsp tahini
- salt and black pepper to taste
Instructions
- Cook potatoes in salted water until fork-tender (15–20 mins). Drain and let them steam dry. Place on a baking sheet, gently smash with the bottom of a glass, drizzle with olive oil, season with salt and roast at 200°C (400°F) for 30–35 minutes until golden and crisp.
- In a large bowl, combine chickpeas, red onion, cucumber, spring onions, dill, and parsley.
- Whisk together mustard, olive oil, lemon juice, maple syrup, tahini, salt, and pepper. Add a splash of water to thin if needed.
- Add roasted potatoes to the salad base, pour over the dressing, and gently toss to coat.
- Enjoy warm or chilled. Store leftovers in the fridge for up to 3 days.
