Chickpea Smash Potato Salad
This amazing vegan potato salad is great for summer picnics, sandwiches, and wraps!
Ingredients
- 20 small potatoes halved, roasted (double the amount if making a large, party size batch)
- 1 can of chickpeas
- 3 tbsp. reserved chickpea liquid or more to desired consistency
- 3 tbsp. tahini
- 1 tbsp. pure maple syrup
- 1 tbsp. brown mustard
- 1/4 cup relish
- 1/4 cup chopped green onion
- 1/4 chopped celery
- 1/2 tsp. salt or to taste
- 1/8 tsp. ground pepper or to taste
- optional: 1 tbsp. jalapeno chopped or 1 tsp. sriracha sauce, to taste for heat. Any other chopped veggies you love in your potato salad.
Instructions
- Pre-heat oven to 425 degrees F.
- Wash and cut potatoes into bite-size pieces. Place potatoes flesh down on a cookie sheet lined with parchment paper or sprayed lightly with cooking spray. Roast for 25 minutes. When done, let cool before mixing in.
- Drain the can of chickpeas and reserve the liquid. Place the chickpeas in a large bowl and mash with a potato masher or fork.
- Add tahini, maple syrup, mustard and re-mash until thoroughly mixed in. Add the relish and remaining (optional) veggie ingredients and mix with a serving spoon.
- Remove half the mixture into another storage container and set aside for making Vegan Chickpea Smash Sandwiches another day. The smash keeps beautifully in the fridge for several days. (If doubling the batch, don't divide it, retain it all in the bowl.)
- Add 3 tbsp reserved chickpea liquid (or 6 tbsp if doubling the batch) to the bowl and mix gently with the spoon to thin out the mixture until it is the thick saucy smooth, slightly chunky consistency you desire. Add salt, pepper and additional seasonings to taste.
- Now add the potatoes and fold gently until covered with the sauce. If you would like to thin the mixture even further, just add more chickpea liquid 1 tbsp. at a time.
Notes
From Going Vegan for Health and Suzanne Boutot of HomeTime Fitness