This easy roasted Chickpea potato salad is made with crispy potatoes, roasted chickpeas, fresh herbs and a bright lemon dressing. Perfect for a light lunch or as a side dish to any meal.
Roasting brings out the natural flavor of the potatoes and the chickpeas. The secret is roasting the potatoes and chickpeas together with the onion and red bell pepper as well. It brings out the flavors of all the veggies, just like in this Roasted potatoes onions and peppers.
Chickpeas and potatoes make this salad filling enough for a light lunch or dinner, or serve as a side dish or meal prep. Roasting vegetables in the oven is fast and easy, just like this Roasted green beans and potatoes.
This roasted potato salad recipe is gluten-free and vegetarian and can easily be made vegan, so it is the perfect side for the big family gathering. Just like these Roasted green beans and Brussels sprouts or these Roasted Potatoes and Broccoli.
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Ingredients
This roasted potato salad are easy to make, with just a few ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Red potatoes or russet potatoes, washed and scrubbed (optional peeled).
- Chickpeas, drained, rinsed and dried with a paper towel.
- Red bell peppers, roughly chopped.
- Red onion, roughly chopped.
- Olive oil, or oil of choice.
- Spices, sea salt, Italian seasoning and course ground pepper.
Dressing
- Olive oil, a good quality extra virgin olive oil tastes great in this easy lemon dressing.
- Lemon juice, freshly squeezed always tastes better.
- Honey, to balance out the acid from the lemon juice. For a vegan option, use maple syrup.
- Spices, salt, ground black pepper and Italian seasoning
Salad
- Feta cheese, crumbled
- Fresh basil or parsley, chopped
- Arugula, washed and dried.
See recipe card for quantities.
Instructions
Potato salad with chickpeas is easy and fast to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Place the potatoes, chickpeas, onion and bell pepper on a baking sheet. Toss them well with the oil and spices. Spread out in a single layer and roast in the oven.
- Step 2: Stir ones or twice while roasting. Check the potatoes to make sure they are fully cooked through, and golden and crisp on the outside. Let them cool down for 5 minutes.
- Step 3: While the vegetables are roasting, chop the herbs and make the dressing by stirring together all the ingredients in a small bowl.
- Step 4: To the serving bowl, add the cooled roasted potatoes, chickpeas, bell pepper and onion. Add chopped basil, arugula and half of the feta cheese.
Step 5: Pour over the dressing.
Step 6: Gently toss the salad together. Season with more salt and pepper to taste and top with the remaining feta cheese.
Hint: Season with more salt and pepper to taste and top with some extra basil and feta cheese before serving if desired.
Substitutions and variations
- Spicy – For a little added spice to this potato salad with chickpeas, add some red pepper flakes or chili oil to the dressing.
- Herbs – The vegetables and chickpeas are roasted with some Italian seasoning, but fresh herbs or other dried herbs like oregano or rosemary can also be used.
- Bell peppers – I used a red bell pepper for this recipe, but any colour works. If you don’t want to add the pepper to the oven, simply add it raw for a little crunch. Jarred roasted red peppers are also a great alternative.
- Potatoes – The red potatoes can be replaced with a potato with a low starch content, also called waxy potatoes, that holds its shape while roasting. Russet potatoes or new potatoes are good options.
- Onion – Instead of a red onion, a yellow onion can also be used. If you prefer it raw instead of oven roasted, just add it to the salad with the arugula.
- Vegan – To make this a vegan potato salad, use a vegan feta cheese alternative or leave it out!
Storage
Store leftover potato salad in an airtight container in the fridge for up to 3 days. Keep in mind that the potatoes and chickpeas will soften after being tossed with the dressing and stirred for a few days.
If you are making this roasted red potato salad ahead of time, wait to add the fresh herbs, arugula and the feta cheese until ready to serve.
I do not recommend freezing this potato salad since it will change the textures.
Top Tip
- Drying the chickpeas before roasting them will make help them crisp up better in the oven.
- Spread the potatoes, chickpeas, chopped peppers and onions in a single layer, so they roast evenly.
- Toss the chickpea and potato salad with the dressing while the potatoes are still a little warm (but not piping hot). This way the vegetables will absorb all the flavor of the dressing.
What can I serve with chickpea potato salad?
This potato salad works well as a light vegetarian main dish, but it also makes a delicious side.
- Your favourite veggie burgers or these Greek Zucchini and Quinoa Fritters.
- A simple green salad or this Mediterranean tomato and cucumber salad.
- Serve it alongside grilled vegetables like these Grilled Zucchini with feta cheese.
- Combine it with a pasta salad like this Sun dried tomato pasta salad.
It’s also a great addition to a potluck, bbq or family gathering served with other salads, dips, and crusty bread like this Easy No Knead Artisan Bread.
FAQ
Yes, this salad tastes great served slightly warm or at room temperature. The arugula might wilt a little when mixed with the warm veggies, so you can leave them out or top the salad with them.
Yes, canned chickpeas are perfect for this recipe and make it super quick and easy. Just drain and rinse them well, then dry them thoroughly before roasting.
More potato recipes
Salad recipes
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This easy roasted Chickpea potato salad is made with crispy potatoes, roasted chickpeas, fresh herbs and a bright lemon dressing. Perfect for a light lunch or as a side dish to any meal.
- 2,5 lbs (1,1 kg) red potatoes or russet potatoes, washed and optional peeled
- 1 can (14 ounces / 400g) chickpeas, drained, rinsed and dried with a paper towel.
- 1 red bell peppers, roughly chopped
- 1 red onion, roughly chopped
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon course ground pepper
- 3 tablespoons olive oil, preferably extra virgin
- 1 large lemon, juiced
- ½ tablespoon honey or maple syrup
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- ½ cup feta cheese crumbled
- ½ cup fresh basil or parsley, chopped
- 4 cups arugula, washed and dried, (4 ounces / 100g)
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Preheat the oven to 450F (225C) and line a baking sheet with parchment paper, or brush with a little oil.
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Cut the potatoes, onion and bell pepper into large chunks, about 1 inch. Place the vegetables and the chickpeas on the prepared baking sheet. Toss them well with the oil and spices and spread out in a single layer.
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Bake the vegetables for 30-40 minutes, stir ones or twice while baking. Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside. Let the roasted veggies cool down for 10 minutes.
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While the vegetables are roasting, chop the herbs and make the dressing by stirring together all the ingredients in a small bowl.
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Add the cooled roasted potatoes, chickpeas, bell pepper and onion to the serving bowl. Add the arugula, herbs and half of the feta cheese. Pour over the dressing and gently toss.
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Season with more salt and pepper to taste and top with the remaining of the feta cheese and some extra basil if desired.
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