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    Home » salad

    Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini

    Published: Jul 21, 2014 · Modified: Dec 25, 2021 by Richa 49 Comments

    Jump to Recipe   Print Recipe
    This Vegan Potato Salad with cauliflower, chickpeas, & zucchini has the volume turned up since we are roasting all the vegetables together. It all gets tossed in a vegan sour cream and onion dressing that soaks into all those roasted veggies. Vegan & gluten-free, it is the best side dish for summer BBQs and picnics!
    Jump to Recipe   
    Vegan potato salad in a black bowl on a green kitchen towel
    Vegan potato salads are a must for summer BBQs and picnics. Instead of all the mayo that spoils up easily, here is a vegan sour cream version with tons of flavor. It also has cauliflower, chickpeas, and zucchini and really can be the main if there is nothing else to eat :).

    Another cauliflower recipe you say. Well you know roasted cauliflower is fabulous any time of the year. You can make this salad without the cauliflower too. Just potatoes, chickpeas, and zucchini in a creamy dressing. the bland summer potato salad, be gone! This Vegan potato salad has roasted veggies and a load of flavor! Potatoes and cauliflower are roasted to a crisp brown, the chickpeas and zucchini are roasted lightly to golden, tossed in dressing, topped with fresh herbs. 

    I had the Follow Your Heart Vegan Sour Cream sitting the fridge for days now for review. I hardly ever use packaged sour cream, cream cheese, and other condiments. Sometimes, though, they do come in handy for a quick fix. Follow Your Heart sour cream is creamy and delicious. With a little help, the taste and texture shine through.

    Ingredients and Substitutions for Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini:

    • In this vegan potato salad, use any of your favorite sour cream, store bought or homemade.
    • Add more or less of the flavors to preference, like extra dill, parsley, and chives.
    • Add chopped bell pepper or celery for extra color and fresh flavor!
    • Serve this vegan potato salad recipe warm or cold!
    • Garnish with tortilla chips or potato chips for an extra crunchy topping!

    Vegan potato salad with chickpeas and cauliflower in a black bowl

    How to Make Vegan Potato Salad

    1. Preheat the oven to 425 degrees. In a large bowl, season the potatoes and cauliflower with olive oil, salt, and pepper, then bake on a parchment-lined baking sheet for 15 minutes.
    2. In the same bowl, toss the chickpeas and zucchini with olive oil, salt, and pepper. Add to the same baking sheet and continue to bake for another 15 minutes, or until the potatoes and cauliflower are well roasted.
    3. Make the dressing by combining all the dressing ingredients in a small bowl.
    4. Transfer the vegetables to a serving bowl, add the dressing, and toss to coat. Garnish with fresh dill, chives, and potato chips!

    For even more flavor, top it with this Sour Cream & Onion Hemp Millet Crunch Snack!

    Vegan potato salad with chickpeas and cauliflower in a black bowl


    More Summer Salad Recipes from the Blog

    • Curried Sweet Potato Lentil Salad
    • Black Bean Salad with Chimichurri – Summer Bean Sweet Potato Corn Salad
    • Mediterranean Quinoa Salad with Arugula, Avocado
    • Kachumber Salad – Cucumber Tomato Onion Salad Recipe
    • Crunchy Salad with Firecracker Chickpeas and Peanut Sauce
    Vegan potato salad in a black bowl on a green kitchen towel
    Print Recipe
    4.93 from 14 votes

    Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini

    This Vegan Potato Salad with cauliflower, chickpeas, & zucchini has the volume turned up since we are roasting all the vegetables together. It all gets tossed in a vegan sour cream and onion dressing that soaks into all those roasted veggies. Vegan & gluten-free, it is the best side dish for summer BBQs and picnics!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Salad
    Cuisine: American
    Keyword: Potato Salad with Cauliflower, Potato Salad with Chickpeas, Summer Potato Salad Recipe, Vegan Potato Salad
    Servings: 4
    Calories: 404kcal
    Author: Vegan Richa

    Ingredients

    • 3 cups (300 g) cauliflower florets
    • 2 cups (420 g) small potatoes quartered or baking potato chopped to 3/4-1 inch cubes
    • 15 oz (425.24 g) canned chickpeas rinsed and drained or 1.5 cups cooked
    • 1 zucchini sliced
    • salt pepper, oil as needed

    For the Sour Cream and Onion Dressing:

    • 1/2 cup (119 ml) vegan sour cream or use my homemade sour cream more if needed
    • 1 tsp dijon mustard
    • 1/2 tsp (0.5 tsp) lemon juice
    • 1/2 tsp (0.5 tsp) dried dill
    • 1/2 tsp (0.5 tsp) dried parsley
    • 1/2 tsp (0.5 tsp) onion powder
    • 1/2 tsp (0.5 tsp) onion flakes
    • 1/4 tsp (0.25 tsp) garlic powder
    • 1/2 tsp (0.5 tsp) maple syrup
    • a generous dash of black pepper
    • 1/4 tsp (0.25 tsp) salt or to taste
    • fresh dill and chives for garnish.
    • tortilla strips or potato chips for garnish optional

    Instructions

    • Preheat the oven to 425 degrees F / 220ºc.
    • In a bowl, combine cauliflower and potato with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
    • Bake for 15 minutes.
    • In the same bowl, toss the chickpeas and zucchini with a little oil, salt, and pepper. Add to the baking sheet.
    • Continue to bake the vegetables for another 15 minutes, or until potatoes and cauliflower are well roasted.
    • Make the dressing: Mix everything under dressing. Taste and adjust salt, tang, and herbs.
    • Transfer baked veggies to a serving bowl. Add the dressing and toss to coat. Garnish with fresh dill, chives, and potato chips.

    Notes

    Variations: Add chopped bell pepper or celery to the salad. Add greens.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini
    Amount Per Serving
    Calories 404 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 3g19%
    Sodium 1049mg46%
    Potassium 1132mg32%
    Carbohydrates 67g22%
    Fiber 13g54%
    Sugar 11g12%
    Protein 17g34%
    Vitamin A 125IU3%
    Vitamin C 59mg72%
    Calcium 127mg13%
    Iron 7.6mg42%
    * Percent Daily Values are based on a 2000 calorie diet.

    Editor’s Note: This post was originally published in July 2014 and has been updated for accuracy and comprehensiveness.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Sarah

      July 01, 2022 at 3:44 am

      5 stars
      A summer must in our house! Love the flavor. I hv made your homemade sour cream and also used a tofu sour cream, both great. Added some fresh parsley and green onion before serving recently and loved that!

      Reply
      • Vegan Richa Support

        July 03, 2022 at 5:52 pm

        love the summer classics

        Reply
    2. Suneet

      September 14, 2021 at 12:08 pm

      5 stars
      It’s simple easy wholesome ready to eat if all ingredients are easily accessible…
      Will try tomorrow for lunch as guests are invited
      Thanks

      Reply
      • Vegan Richa Support

        September 17, 2021 at 2:33 pm

        let me know how it turns out for you.

        Reply
    3. Mona

      August 22, 2021 at 2:56 pm

      5 stars
      This was really good. I had it warm and cold. The dressing with home made sour cream was awesome. I substituted cauliflower with Brussels sprouts, just what I had. Will definitely make again. Loved it.

      Reply
      • Richa

        August 23, 2021 at 1:00 am

        Perfect!

        Reply
    4. Nikki

      July 13, 2021 at 4:46 pm

      Any advice for making this the day before? I’m bringing this to a potluck and wonder if I should warm it up and add the sauce right before serving?

      Reply
      • Richa

        July 15, 2021 at 9:35 pm

        You can keep the veggies and dressing separate so that the veggies don’t get too soggy. Just mix, chill for 10-15 mins and serve. No need to warm. The sour cream dressing is best served cold

        Reply
    5. GABRIELLE OTTAVIO

      July 11, 2021 at 6:26 pm

      5 stars
      Easy and delicious. Everything roasts in 1 pan. The sour cream dressing really makes fabulous. Thank you for the amazing recipe ❤️🙏

      Reply
    6. Rachel

      March 12, 2021 at 9:53 am

      5 stars
      Wasn’t sure how this would turn out but it’s a total winner! I love how flexible it is too. Thanks! ☺️

      Reply
      • Vegan Richa Support

        March 15, 2021 at 12:49 pm

        thanks for popping in ♡

        Reply
    7. June Sawatzky

      February 28, 2020 at 11:39 am

      5 stars
      Enjoyed the left overs today of this from last night’s supper. Used some homemade vegan yogurt that was quite sour, so added some agave. Otherwise I followed the recipe. Thank you.

      Reply
    8. Jennifer Caulfield

      June 22, 2019 at 6:25 pm

      5 stars
      I served this to two omnivores and my vegetarian fiance on Memorial Day and they all loved it, and said it was even better leftover the next day. I used the Penzey’s Spices brand for the spices in the recipe and added some diced celery for crunch. Was making it again today when my fiance came home and he was pleased to have it again.

      Reply
      • Richa

        June 24, 2019 at 5:48 pm

        yay!

        Reply
    9. Carla Pryde

      June 12, 2019 at 9:17 am

      5 stars
      Love this receipe. Flavourful and filling.

      Making it again, doubling ingredients for a dinner party!

      Reply
      • Richa

        June 12, 2019 at 11:01 am

        yay

        Reply
    10. Brenda M. Jenkins

      May 27, 2019 at 12:55 pm

      5 stars
      I tried this recipe with my mom who is a skeptical southerner. She loved and stated that from now own, she prefers this recipe over traditional potato salad. It was delicious. I did include lemon zest, freshly chopped parsley and celery. Will definitely prepare it again.

      Reply
      • Richa

        May 27, 2019 at 1:18 pm

        yayy!!

        Reply
    11. Jwiltz

      July 10, 2018 at 1:58 pm

      5 stars
      Super delicious! We loved it and plan to make again real soon!

      Reply
    12. Sheri Conn

      May 28, 2018 at 6:32 pm

      5 stars
      I used the sour cream and onion dressing from this recipe for everything, I love it! Easy to make and just delicious, great with potatos and any other veggie I have used it with.

      Reply
      • Richa

        May 28, 2018 at 7:00 pm

        yay!

        Reply
    13. Jennifer Constable

      May 23, 2018 at 8:39 am

      Do you let the roasted vegetables cool before dressing?

      Reply
      • Richa

        May 23, 2018 at 12:22 pm

        yes, just a bit

        Reply
    14. Cheryl

      September 02, 2017 at 6:47 pm

      4 stars
      I don’t know what I was thinking, turning the oven on to 425 degrees when it was 82 degrees outside! But it is very tasty. Think I will save it for winter meals….thank Richa!

      Reply
    15. CindyMac

      August 07, 2017 at 7:28 pm

      5 stars
      Made this tonight and added lemon zest/fresh parsley and used your vegan sour cream recipe. It was just terrific! Thank you for these inspirations!

      Reply
    16. Nina

      May 08, 2015 at 7:20 am

      We made your vegan sour cream for this – Yum! Holy cow does that taste like dairy! It has been awhile since I’ve had dairy so don’t quote me. My daughter asked for this recipe for lunch. I made extra roasted garbanzos and going to try and blend up to make an improvised dip with the Chole Masala spice mix we got recently…any suggestions? What part of India would you say these recipes are mostly from? We are learning so much about Indian food (& cooking it!) from you – thank you!

      Reply
      • Richa

        May 08, 2015 at 10:21 am

        Yay! Chole Masala spice blend or chana masala spice blend is North indian. It has a sour taste from dry mango and pomegranate seeds which is the defining taste in North Indian Chana masala. Chana masala means chickpea curry and can be used as a term from other regions as well. Any chickpea curry with a different curry or spices can also be called chana masala. 🙂 I cover a lot of regions in the book and some other spice blends.

        Reply
        • Nina

          May 08, 2015 at 9:15 pm

          So cool…thanks, Richa!

          Reply
    17. Nina

      April 13, 2015 at 7:32 am

      This is delicious even without the dressing! Brilliant to roast the chickpeas with the veg – yum. Added some fresh herbs rather than dried to dressing. Thanks again!

      Reply
      • Richa

        April 13, 2015 at 10:16 am

        awesome!

        Reply
      • Nina

        April 13, 2015 at 8:06 pm

        Also tastes just like the potato salad with traditional mayonnaise (w/egg) that we used to eat…but better! Did I say I already I adore the roasted chickpeas in this?!

        Reply
        • Richa

          April 13, 2015 at 8:36 pm

          yes you did, so glad you like it!

          Reply
    18. rachel

      March 11, 2015 at 10:22 pm

      Wow, this looks awesome! I’m always looking for new ways to do potatoes. Thanks!

      Reply
    19. Filipino Food

      July 30, 2014 at 12:14 pm

      Wow this look delectable. Thanks for this wonderful post.

      Reply
    20. Andy

      July 29, 2014 at 11:33 pm

      THIS IS SO FREAKING GOOD. Holly Moly. I ate it all.

      Reply
      • Richa

        July 30, 2014 at 12:07 am

        so glad you did!!

        Reply
    21. Kristina

      July 23, 2014 at 3:55 am

      Just made this. I used fresh herbs and white beans instead of chick peas (ehh, they’re what I had). Really tasty and flavorful

      Reply
      • Richa

        July 30, 2014 at 12:09 am

        awesome!

        Reply
    22. Ellen Lederman

      July 22, 2014 at 8:28 pm

      Sounds excellent. A main dish potato salad without the yucky mayo that grocery stores sell. I may live dangerously and try it with purple sweet potatoes (the Korean store sells these and they are supposed to be so healthy). You didn’t specify what type of potatoes, so I have your permission to try purple ones in this, right? 🙂

      Reply
    23. Annie

      July 22, 2014 at 3:22 pm

      Such creamy, summery goodness, Richa! It really irritates me to see simple foods made with tons of ingredients (most of which sound scary). I understand that commercial products need some of those things to stay “fresh,” but you’re right – more often than not I opt to make my own.

      Reply
      • Richa

        July 30, 2014 at 12:09 am

        i know right. shelf life versus chemicals in the food.

        Reply
    24. Michelle @ Sprinkle On Sunshine

      July 22, 2014 at 3:03 pm

      Looks like a great addition to my next BBQ! Can’t wait to try it!

      Reply
    25. Gabby @ the veggie nook

      July 21, 2014 at 9:41 pm

      It’s like my favourite flavour of chip in a healthy, potato salad, summer deliciousness form! YES please

      Reply

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