If you’re looking for a fresh twist on classic potato salad, this chickpea potato salad is about to become your new go-to! It’s creamy, tangy, herby, and totally satisfying – all with super simple ingredients. This version brings in chickpeas for a little protein boost and a creamy yogurt-mustard dressing that ties everything together in the tastiest way!
It’s perfect for a tasty side, a light meal, great for picnics, BBQs, and perfect to meal prep something you’ll actually look forward to eating, it hits all the right notes! It’s easy to throw together, super flavorful, and even better the next day.
What You’ll Need (Full Quantities In Recipe Card)
Potatoes – You’ll want waxy ones like Yukon Golds or new potatoes. They hold their shape after boiling and soak up all that delicious dressing.
Chickpeas – Canned is totally fine here. Just give them a good rinse and drain.
Red onion – Adds a sharp bite and a bit of crunch.
Gherkins – These add a tangy pop and balance out the creaminess.
Fresh chives and dill – These bring in a ton of freshness. If you don’t have them, other herbs like parsley or green onions would work too.
Plain yogurt – Greek or regular. I’m using soy yogurt.
Olive oil – Extra virgin is best for flavor.
Dijon mustard – Brings the zing!
Balsamic vinegar – Adds just the right amount of sweetness and depth.
How to Make It (Step-by-Step)
Boil the Potatoes
Start by cubing your potatoes and boiling them in salted water. You can peel them if you prefer but it’s not necessary. Cook them for about 8-10 minutes, just until they’re fork-tender. You don’t want mush here, so keep an eye on them. Once they’re done, drain and let them cool down for 10 minutes or so.
Get the Base Ready
While the potatoes are cooking, finely chop the onions and put them in a bowl with cold water. This will reove some of the sharpness of raw onions.
Drain and rinse the chickpeas, finely chop the gherkins, chives, and dill and place them into a big mixing bowl.
Whip Up the Dressing
In a smaller bowl, first whisk together mustard, balsamic vinegar and a pinch of salt. Then add the olive oil and yogurt and mix it all in. Give it a little taste and adjust salt.
Bring It All Together
Add your cooled down potatoes to the bowl with the chickpea mix. Pour the dressing all over and gently toss everything until it’s coated. The potatoes are delicate, so do it gently.
Serve or Chill
You can serve it right away, or pop it in the fridge for about 30 minutes to chill. Both ways are honestly great!
Why You’ll Love This Chickpea Potato Salad
This salad is a total crowd-pleaser. It’s fresh and creamy, filling but not heavy, and the flavors get even better after a little time in the fridge. It’s perfect for:
Make-ahead lunches – It packs well and stays tasty for days.
Picnics and potlucks – A nice change from the usual mayo-laden salads.
Veggie dinners – Pair it with a soup, some plant based proteins or some grilled veggies and you’re set.
Plus, it’s easy to switch things up. Swap the herbs, add some capers or olives, throw in a few cherry tomatoes – whatever you like!
How to Store It
This salad stores really well. Just keep it in an airtight container in the fridge and it’ll stay good for about 3-4 days. In fact, it gets even better after a night in the fridge as all the flavors mingle.
If it seems a little dry when you pull it out again, just stir in a small spoonful of yogurt or a drizzle of olive oil to freshen it up. Avoid freezing, though – potatoes don’t come back from that well.
FAQs
Do I have to chill it before serving?
Nope! It’s delicious straight away, but chilling helps the flavors come together more. Totally up to you.
What if I don’t have balsamic vinegar?
No problem. You can swap it for lemon juice, white wine vinegar, or apple cider vinegar – just adjust the amount to taste.
So there you have it – a chickpea potato salad that’s simple, satisfying, and a little bit fancy without trying too hard. Whether you’re making it for a picnic or just because you’re craving something fresh, it’s a recipe you’ll want to keep coming back to.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Cold Chickpea Potato Salad With Yogurt-Mustard Dressing, Onions and Gherkins
Ingredients
- 550 g potatoes 19.5 oz
- 1 can chickpeas, drained and rinsed 15 oz
- 1/3 cup finely chopped red onion
- 1/3 heaped cup finely chopped gherkins
- 3 tbsp fresh chives finely chopped
- 2 tbsp fresh dill finely chopped
- salt and pepper to taste
Dessert
- 1 tsp wholegrain mustard
- salt to taste
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1/3 cup plain unsweetened yogurt of choice I used unsweetened soy
Instructions
Boil the Potatoes
- Start by cutting the potatoes into similar sized chunks. I keep the skin on but you can peel them if you prefer. Place them in a pot with boiling water. Cook them for about 8-10 minutes, just until they're fork-tender. You don't want mush here, so keep an eye on them. Once they're done, drain and let them cool slightly.550 g potatoes
Get the Base Ready
- While the potatoes are cooking, finely chop the onions and put them in a bowl with cold water. This will reove some of the sharpness of raw onions.Drain and rinse the chickpeas, finely chop the gherkins, chives, and dill and place them into a big mixing bowl.1 can chickpeas, drained and rinsed, 1/3 cup finely chopped red onion, 1/3 heaped cup finely chopped gherkins, 3 tbsp fresh chives, 2 tbsp fresh dill
Whip Up the Dressing
- In a smaller bowl, first whisk together mustard, balsamic vinegar and a pinch of salt. Then add the olive oil and yogurt and mix it all in. Give it a little taste and adjust salt.1 tsp wholegrain mustard, salt to taste, 1 tbsp balsamic vinegar, 2 tbsp extra virgin olive oil, 1/3 cup plain unsweetened yogurt of choice
Bring It All Together
- Add your cooled down potatoes to the bowl with the chickpea mix. Pour the dressing all over and gently toss everything until it's coated. The potatoes are delicate, so do it gently. Taste and adjust salt and peppersalt and pepper
Serve or Chill
- You can serve it right away, or pop it in the fridge for about 30 minutes to chill. Both ways are honestly great.
More Recipes With Chickpeas
Lebanese Moussaka (Maghmour) – Vegan Eggplant & Chickpea Stew Recipe
