Take your potato salad to the next level with our Plant-Based Roasted Potato and Kale Chickpea Salad. This vibrant dish combines crispy roasted vegetables, hearty kale, and crunchy chickpeas with a creamy, mayonnaise-inspired dressing. The roasted potatoes add a satisfying texture and bold flavor, while the chickpeas bring plant-based protein and fiber, making this salad nourishing and filling. Best of all, this roasted potato and chickpea kale salad is perfect for meal prep—so you can make it ahead for an effortless lunch or dinner.
Ingredient tips and substitutions
Potatoes
Opt for waxy potatoes like gold, red, and baby potatoes, as they hold their shape well during roasting. If you have Russet potatoes on hand, no problem. They roast beautifully and hold up just as well in this recipe. Roasting ensures your potatoes stay intact, crisp on the outside, and tender on this inside.
Cucumbers
Choose thin cucumbers, like Persian or Japanese varieties, for optimal crunch. Avoid using American cucumbers since these are very thick and contain a lot of water, which will dilute the salad. Pro Tip: If you want extra crunchy cucumbers, place the sliced cucumbers in a bowl and toss with about ¼ tsp of salt. Then put the cucumbers in a colander to drain for about 10 minutes, and use your hands to gently squeeze out excess water from the cucumbers.
Nut-free options
Replace cashews for an equal amount of raw sunflower seeds. Sunflower seeds aren’t quite as creamy as cashews, but they are a good budget- and allergy-friendly option. You can also try half the amount (2 tablespoons) of tahini.
Ingredients
For roasting
- 1 lb potatoes cut into 1-inch pieces
- 1½ cups cooked chickpeas
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp nutritional yeast
- Pinch of salt and pepper
- 2 tbsp olive oil
Dressing
- 90 g silken tofu
- ¼ cup (30g) raw cashews soaked in hot water for at least 10 minutes
- 3 tbsp lemon juice
- 1 tsp miso
- 2 tsp mustard
- 2 tbsp nutritional yeast
- 1 clove garlic
- 2 sprigs of dill
- Pinch of salt and pepper
Salad
- 4 cups kale leaves chopped
- 1 carrot shredded
- 1 Persian cucumber sliced
- ½ cup grape or cherry tomatoes halved
- 2 sprigs of dill chopped
- handful of parsley chopped
- 2 tbsp hemp seeds
Instructions
- PREHEAT oven to 425°F. Line a large baking tray with parchment paper.
- SOAK chopped potatoes in a bowl of water for 10 minutes, then drain and rinse a couple times.
- PAT potatoes dry with a towel and place in a mixing bowl. Add half the spices for roasting and toss to coat the potatoes. Drizzle half the olive oil over and toss again. Spread potatoes out on half of the baking tray.
- PAT chickpeas dry with a towel and add to the same mixing bowl. Add the rest of the spices and toss well to coat. Drizzle the rest of the olive oil over and toss again to coat. Spread chickpeas out on the other half of the baking tray.
- PLACE the baking tray in the oven and roast for 20-25 minutes until potatoes are tender and chickpeas are crisp. Set aside to cool for at least 10 minutes.
- MEANWHILE, make the dressing: Add all dressing ingredients to a blender and blend until smooth. Store in the fridge until ready to use.
- MASSAGE the kale: Add chopped kale leaves to a large mixing bowl along with a dollop of dressing. Use your hands to massage the dressing into the kale for about 2 minutes to soften the kale.
- ADD the carrots, cucumbers, tomatoes, dill, parsley, potatoes, and chickpeas.
- TAKE the dressing out of the fridge and mix it. If it’s thickened too much, add water a little at a time to thin. Pour the dressing over the salad and toss until well combined.
- SPRINKLE hemp seeds on top before serving.
