Potato Chickpea Salad

Fresh, filling, and full of flavor, this Potato Chickpea Salad is your new go-to for healthy lunches and light dinners.

Simple ingredients, bold spices, and hearty textures—that’s what makes this salad shine.

I first made this recipe during a hot summer day when I wanted something satisfying but not too heavy.

With leftover boiled potatoes and a can of chickpeas in hand, I tossed everything together with some crunchy veggies and zesty dressing.

To my surprise, it was a hit with everyone, and since then, it’s become a staple in my kitchen.

Whether you’re planning a picnic, packing lunch, or hosting a BBQ, this vibrant salad always finds its place on the table.

Why you’ll love this

1. Protein-Packed & Filling – Chickpeas and potatoes make a hearty base that keeps you full for hours.
2. Easy to Customize – Add herbs, veggies, or spice it up your way—this salad is versatile.
3. No Mayo, Dairy-Free – A light olive oil dressing keeps it fresh and perfect for warm days.
4. Meal-Prep Friendly – Stores well for up to 3 days, making it perfect for busy weeks.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisines: Indian-Inspired, Mediterranean
Servings: 4 servings
Estimated Cost: $6

Equipment:

• Mixing bowl
• Saucepan
• Colander
• Knife & chopping board
• Wooden spoon or spatula

Ingredients

• 2 cups boiled and cubed potatoes (cooled)
• 1½ cups canned chickpeas, rinsed and drained
• 1 small red onion, finely chopped
• 1 medium cucumber, diced
• 1 medium tomato, diced
• ¼ cup chopped fresh cilantro or parsley
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon roasted cumin powder
• ½ teaspoon paprika or chili powder
• Salt and black pepper to taste

Step-by-Step Instructions

1. Boil the Potatoes: Start by peeling and boiling the potatoes in salted water until fork-tender. Drain and let them cool completely.
2. Chop the Veggies: While the potatoes are cooling, dice the onion, cucumber, and tomato. Chop the cilantro or parsley.
3. Mix the Base: In a large mixing bowl, add the cooled potatoes and chickpeas.
4. Add Veggies & Herbs: Add in the chopped onion, cucumber, tomato, and fresh herbs.
5. Prepare Dressing: In a small bowl, whisk together lemon juice, olive oil, cumin powder, paprika, salt, and black pepper.
6. Toss Everything: Pour the dressing over the salad and gently toss until all ingredients are well coated.
7. Serve or Chill: Serve immediately or refrigerate for 15–20 minutes to let the flavors meld.

Nutrition Facts (Per Serving)

• Calories: 230
• Protein: 6g
• Carbohydrates: 32g
• Fiber: 7g
• Fat: 9g
• Saturated Fat: 1g
• Sodium: 240mg
• Vitamin C: 18% DV
• Iron: 12% DV

Tips for Success

1. Use waxy potatoes like Yukon Gold for the best texture—they hold up better in salads.
2. Cool the potatoes completely before mixing to avoid a mushy salad.
3. Adjust spice levels to your preference—add green chili or red pepper flakes for more heat.
4. Let it rest in the fridge for 15–30 minutes so the flavors blend beautifully before serving.

Print Pin

Potato Chickpea Salad

Fresh, filling, and full of flavor, this Potato Chickpea Salad is your new go-to for healthy lunches and light dinners.

Course Salad

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 230kcal

Cost $6

Ingredients

• 2 cups boiled and cubed potatoes cooled
• 1½ cups canned chickpeas rinsed and drained
• 1 small red onion finely chopped
• 1 medium cucumber diced
• 1 medium tomato diced
• ¼ cup chopped fresh cilantro or parsley
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon roasted cumin powder
• ½ teaspoon paprika or chili powder
• Salt and black pepper to taste

Instructions

• Boil the Potatoes: Start by peeling and boiling the potatoes in salted water until fork-tender. Drain and let them cool completely.
• Chop the Veggies: While the potatoes are cooling, dice the onion, cucumber, and tomato. Chop the cilantro or parsley.
• Mix the Base: In a large mixing bowl, add the cooled potatoes and chickpeas.
• Add Veggies & Herbs: Add in the chopped onion, cucumber, tomato, and fresh herbs.
• Prepare Dressing: In a small bowl, whisk together lemon juice, olive oil, cumin powder, paprika, salt, and black pepper.
• Toss Everything: Pour the dressing over the salad and gently toss until all ingredients are well coated.
• Serve or Chill: Serve immediately or refrigerate for 15–20 minutes to let the flavors meld.

Notes

1. Use waxy potatoes like Yukon Gold for the best texture—they hold up better in salads.
2. Cool the potatoes completely before mixing to avoid a mushy salad.
3. Adjust spice levels to your preference—add green chili or red pepper flakes for more heat.
4. Let it rest in the fridge for 15–30 minutes so the flavors blend beautifully before serving.

Common Questions

1. Can I make this salad ahead of time?
Yes! You can prep it up to 24 hours in advance. Just keep it refrigerated and toss again before serving.

2. Can I use canned potatoes instead of boiling fresh ones?
Absolutely. Just rinse and chop them gently so they don’t break apart.

3. What can I substitute for chickpeas?
You can use white beans, black beans, or even lentils for a similar texture and protein boost.

4. Is this salad vegan and gluten-free?
Yes, it’s both vegan and naturally gluten-free. Just make sure your spices and canned goods are certified gluten-free if you’re highly sensitive.

Thanks for stopping by!

I hope this Potato Chickpea Salad becomes a regular in your meal rotation.

It’s nutritious, delicious, and so easy to whip up.

Enjoy every bite, and happy cooking!