Spring Potato Chickpea Salad with Herby Hummus (Vegan)
This Spring Potato Chickpea Salad with Herby Hummus is the perfect light meal that is so vibrant and packed with fibre, protein and lots of flavour. You can make this up ahead of time as a delicious lunchbox meal, too.
When Jersey Royal Potatoes approached me to make a recipe with them, I was blown away because I just love their potatoes. They are uniquely grown on the Isle of Jersey and have a fairly short season (April to July), so every year I try to make the most of them. You can spot them in the supermarkets as they are darker in colour, looking “dirty” with mud and sand on them but they are well worth the effort to clean. they are must softer and creamier inside with a nutty flavour and I am just obsessed. That said, if you cannot find these potatoes, any small new potatoes will also work great here. It’s fresh, vibrant, perfect for Spring/Summer and will have you making this on repeat. This is sort of two recipes in one, so you can come back to just make the hummus, too, it’s seriously something special.
Why will I love this dish?
This recipe is amazing:
- Fresh, vibrant and colourful
- Wholesome and filling yet light
- Made with whole-food simple ingredients
- Lemony and zesty
- Packed with fibre
- High in protein with chickpeas and the hummus
- Contains a host of plant diversity
- Ideal with the creamiest herbiest hummus
- Made in the blender in less than 2 minutes
- Naturally plant-based, dairy-free and egg-free
- Also gluten-free and nut-free
- Ideal as a light main on its own
- Also great as a side dish
- Bring it to BBQs, pot lucks or mezze dinner parties
- Makes the most of Springtime produce
- Crunchy and creamy
- Loaded with healthy fats
- No mayonnaise!
- Great as a lunchbox option (save some for leftovers)
If you already love the sound of this potato salad, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the herby hummus:
- Chickpeas: I use the Bold Bean Co queen chickpeas as they are plumper and softer then tinned chickpeas and make the hummus smoother.
- Smooth tahini: the runny smooth kind is the best quality and will make the best hummus.
- Extra-virgin olive oil: I use the Citizens of Soil olive oil and ensure you use Extra Virgin olive oil as it has a richer flavour which adds to the hummus and dressing below. (OLIVESLOVEAMY10 is my code on their website for discount).
- Lemon: to add zestiness.
- Garlic: for flavour.
- Fresh herbs: this recipe uses fresh chive, mint and basil and they all work so well together. Do not swap for dried herbs but feel free to try coriander and parlsey, too.
- Salt and pepper: to season.
To make the potato salad:
- Jersey Royal Potatoes: the stars of the show are the potatoes. Simple par-boil them until fork tender, then drain and allow them to cool before slicing into pieces.
- Chickpeas: again, I use the Bold Bean Co queen chickpeas as they are so plump and juicy and great for salads. You can also use cannellini or butterbeans, if you prefer.
- Asparagus: when in season this is so good to add to salads and is great raw. You can also swap this for green beans or cucumber.
- Cherry tomatoes: chop these in ½ or ¼ to add to the salad.
- Salad leaves: any kind you like, this is a mix of rocket, spinach and watercress.
And to make the dressing:
- Extra-virgin olive oil: as above. I love the Citizens of Soil range.
- Garlic: for some garlicky goodness.
- Dijon mustard: to add some richness of flavour.
- Agave or maple syrup: to add a little sweetness to balance out the acidity.
- Lemon: zest and juice make this dressing really fresh.
- Chilli flakes: for a little kick of heat but not much.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free.
How do I make this?
This recipe comes together in a few steps:
- Make the hummus in a blender: and blend together all the ingredients until smooth and creamy.
- Par-boil the potatoes: until fork tender and allow them to cool.
- Chop up the veggies and then the potatoes: into bite-sized pieces.
- Prepare the dressing: combing the ingredients in a jar and stir to combine.
- Add the potatoes and veggies to a bowl with the chickpeas and dressing: and toss well.
- Serve on plates with the hummus: and enjoy.
How long will it last?
Keep the potato salad and hummus in separate containers for 2-3 days in the fridge (the hummus may keep for 3-5 days too). If making this in a lunchbox container, you can combine the potato salad and hummus together.
What other recipes can I try?
For more Spring-time recipes:
- Lentil Sweet Potato Tzatziki Bowls
- Spring Green Pesto Pea Broccoli Orzo
- Chickpea “Tuna” Smash Sandwich
- Mango Edamame Noodle Salad with Almond Satay
- Green Goddess Pasta Salad with Chickpeas
Spring Potato Chickpea Salad with Herby Hummus (Vegan)
This Spring Potato Chickpea Salad with Herby Hummus is the perfect light meal that is so vibrant and packed with fibre, protein and lots of flavour. You can make this up ahead of time as a delicious lunchbox meal, too.
Ingredients
For the Herby Hummus:
- 1 tin chickpeas (400g tin, 240g drained weight)
- 60g runny smooth tahini
- 2 tbsp extra-virgin olive oil
- 1/2 lemon, zested and juiced
- 1 garlic clove, peeled
- 1 small bunch fresh chive
- 1 small bunch fresh mint
- 1 small bunch fresh basil
- Salt and pepper
For the Potato Salad:
- 1 kg Jersey Royal Potatoes, or similar small potatoes
- 1 tin chickpeas (400g tin, 240g drained weight)
- 200g asparagus, trimmed
- 200g cherry tomatoes
- 2 large handfuls salad leaves
- 2 tbsp freshly chopped mix of chive, mint and basil
For the Dressing:
- 4 tbsp extra-virgin olive oil
- 1 garlic clove, peeled and crushed
- 1 tsp Dijon mustard
- 1 tsp agave or maple syrup
- 1 lemon, zested and juiced
- Small pinch chilli flakes
Instructions
- Start by par-boiling the potatoes. Scrub the potatoes clean and then add to a large pot of boiling water. Salt the water and then allow to bubble for 10 minutes, or until tender to pierce with a knife. Drain and run under cold water. Leave to one side to cool.
- Now make the hummus. Drain the chickpeas, keeping the liquid from the tin (aquafaba). Add the chickpeas to a blender or food processor with 60ml of the aquafaba and all of the other ingredients. Season with salt and pepper and blend until really smooth and creamy. Keep the hummus in the fridge for 3-5 days in a sealed container, or until ready to use.
- Prepare all of the salad ingredients. Drain the second tin of chickpeas (no need to keep the liquid). Chop the asparagus into small pieces, half or quarter the tomatoes and chop the herbs.
- Make the salad dressing by adding the ingredients to a small jar and seasoning with salt and pepper. Whisk or stir to combine.
- Once cooler, slice the potatoes into small chunks and add to a large salad bowl. Top with the chickpeas, asparagus, tomatoes, salad, herbs and pour over the dressing. Toss really well to evenly coat the salad.
- Spread some hummus onto four plates or bowls and then scoop the potato salad on top.
- Enjoy straight away, or keep the potato salad in a sealed container in the fridge for 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Spring Potato Chickpea Salad with Herby Hummus so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With potato love x
p.s. this recipe was first made with Jersey Royal Potatoes but this blog post is not sponsored and all opinions are my own.
Skip to Recipe