Chickpea and Potato Salad (and homemade cashew mayonnaise)

With the approach of summer here in Tasmania it’s nice to have some filling meals that can be made ahead of time and served for a quick lunch, or as part of a picnic or BBQ.  This salad can be served straight away at room temperature, or kept in the fridge for a few days.  It has more protein than a typical potato salad, thanks to the addition of chickpeas, so it only needs a green salad to complete the meal, but in these photos I’ve served it as a side dish to the lentil and sunflower pie from Vive Le Vegan.

Gluten-free option, soy-free option, under 45 minutes

Kitchen time 5-10 minutes.  Cooking time 20 minutes.  Makes 4 side dish serves.


700g (1.5lbs) potatoes (9 small-medium ones)

a handful of chopped fresh chives

half a handful of chopped fresh parsley

optional 1 tablespoon mellow light miso*

10 tablespoons (2/3 cup) vegan mayonnaise (I used homemade cashew mayonnaise, recipe below)

1 1/2 cups cooked chickpeas (1 400g (14oz) can, rinsed and drained)


Bring a pot of water to the boil.  Scrub any dirt off the potatoes and chop them into bite-sized pieces.  When the water is boiling, add the potatoes.  Cook with the lid on for 20 minutes, reducing the heat to medium-low if it’s boiling over.  Drain and rinse with cold water until they cool down.

In large mixing bowl combine the chives, parsley, miso and mayonnaise, stirring until the miso is thoroughly mixed in.  Stir through the chickpeas, to coat in the dressing, then stir in the potato.

Cashew mayonnaise

1 cup raw cashews

1 cup water

1 tablespoon apple cider vinegar

1/4 cup vegan milk

1/4 – 1/2 cup olive oil

salt and pepper to taste (I use around half a teaspoon of each)

In a blender, soak the cashews in the water and vinegar for at least a couple of minutes, or up to 24 hours.  Blend until smooth, then blend in the vegan milk.  Slowly drizzle in the olive oil while blending.  Add salt and pepper to taste.  This will keep in the fridge for up to a week (I’ll post another recipe to use this in soon).

*Not all misos are gluten-free and soy-free.  See this post for more information.


Posted on November 8, 2011, in cooking, recipes and tagged . Bookmark the permalink. 1 Comment.

  1. Yum-Hilda, you really knocked it out of the park! Potato salad is something I have with grilled burgers and sandwiches-however your salad here puts my old standby to shame. I have saved this delicious recipe…cashew mayo… I will enjoy potato salad a lot more. Thanks for sharing.

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