Smashed Potato Salad with Chickpeas
This hearty and vibrant smashed potato salad is a flavorful twist on a classic. Roasted smashed potatoes are paired with chickpeas, fresh herbs, crisp cucumber, and red onion, all tossed in a creamy tahini-mustard dressing. It’s vegan, gluten-free, and perfect for picnics, meal prep, or a satisfying lunch.
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.