Spanish Potato Salad With Chickpeas 6.000

Goran Kosanovic for The Washington Post

Weeknight Vegetarian Sep 4, 2017

This riff turns the classic Spanish dish of fried potatoes with spicy sauce (patatas bravas) into a cold salad. The potatoes are boiled rather than fried, which makes it lighter, while tomatoes, sliced onions and chickpeas offer more texture and protein.

To read the accompanying story, see: A spicy, smoky potato salad with Spanish aspirations.

Make Ahead: The sauce can be refrigerated for up to 1 week; bring it to room temperature before making the salad.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • For the salad
  • 2 pounds fingerling or new potatoes, scrubbed
  • 1 tablespoon kosher salt
  • 1/2 small red onion, thinly sliced into half moons (about 1/4 cup)
  • 2 large tomatoes, cored, seeded and cut into thin strips
  • One 15-ounce can no-salt-added chickpeas, drained and rinsed
  • Small handful flat-leaf parsley, chopped
  • For the dressing
  • 1/4 cup jarred roasted red pepper, drained
  • 2 tablespoons sherry vinegar
  • 1/2 large tomato, seeds removed
  • 1 large clove garlic
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil


For the salad: Place the potatoes in a large saucepan and cover with cold water. Add the salt and bring to a boil. Reduce the heat to low and cook until the potatoes can be just pierced through with a knife, about 12 to 15 minutes. Drain and cut into thick slices, then transfer to a large bowl.

Meanwhile, make the dressing: Blend the roasted peppers, sherry vinegar, 1/2 tomato, garlic, crushed red pepper flakes (to taste), cumin, turmeric, oregano, smoked paprika, salt and pepper in a blender. With the motor running, slowly add the oil until an emulsified dressing forms. The yield is 1 3/4 cups.

To assemble, add the onion, tomatoes, chickpeas and parsley to the potatoes. Pour about 1 1/4 cups of the dressing over the salad, then gently lift and toss to coat. The potatoes will soak up some of the dressing as the salad sits; add the remaining 1/2 cup if you'd like. Taste and adjust the seasoning as needed.

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Recipe Source

Adapted from "Smith & Daughters: A Cookbook (That Happens To Be Vegan)," by Shannon Martinez and Mo Wyse (Hardie Grant, 2017).

Tested by Joe Yonan.

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