Everyone knows the classic potato salad – mix up some boiled potatoes with mayonnaise and mustard, and voilà! But, what’s a girl to do if she wants to add more veggies and cut out the fattening mayo? Enter this warm vegan potato salad recipe: it’s cooked in a skillet with the addition of onions, peppers, mushrooms, and chickpeas. Adding fresh rosemary along with a few other spices brings out the flavors very nicely. Chickpeas make this salad more filling, so you can serve it as a meal, not just a side. Feeling adventurous? Throw this salad on a bed of greens, or wrap it in a whole-grain tortilla with some salsa for a tasty and compact lunch! This vegan potato salad recipe will be your new favorite!

Warm Potato Salad With Spinach and Chickpeas [Vegan]

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For the Potato Salad:

  • 1 medium red potato, cubed into 1/2-inch pieces (can be left unpeeled)
  • 1/4 cup cooked chickpeas or other beans
  • 1/4 cup bell pepper, chopped
  • 1 tablespoon red onion, chopped
  • 2 cremini mushrooms, chopped (optional)
  • Handful fresh spinach
  • Olive oil cooking spray

For the Spices:

  •  1/2 teaspoon fresh rosemary, chopped
  • 1 tablespoon fresh basil leaves, chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • pinch cayenne (optional)
  • salt, pepper to taste


  1. Heat up a heavy-bottomed nonstick pan over medium heat. Spray with cooking spray. Once the pan is hot, add cubed potatoes, spray them with some more cooking spray, stir with a spatula to distribute them evenly over the pan, and cover with a lid.
  2. Cook for 8-10 min, stirring every 2-3 min to prevent the pieces from sticking to the pan. Meanwhile, chop onions, bell pepper and mushrooms.
  3. The potatoes are going to be almost done when they form a nice brown crust, and slide easily across the pan. If you pierce a piece with a fork, it should go in easily. Once the potatoes reach this point, add chickpeas, cover with a lid, and cook 2 min more.
  4. Remove the lid, add onions, bell peppers, mushrooms, salt and all of the spices except basil leaves. Continue to cook another 2 min, stirring often.
  5. Stir in a handful of spinach leaves. As soon as they begin to wilt, take the pan off the heat.
  6. Serve immediately, sprinkled with chopped fresh basil leaves. Enjoy!

Nutritional Information

Total Calories: 920 | Total Carbs: 155 g | Total Fat: 15 g | Total Protein: 99 g | Total Sodium: 2402 g | Total Sugar: 16 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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    1. The only wiggle room in the recipe I see is the \’handful\’ of spinach, and you\’d need 16 cups of boiled and drained spinach to compensate for the lack of protein in the rest to actually get 99g. Seriously I\’m really confused. How the heck did you calculate 99g…