Suzanne's Vegan Double-Duty Chickpea Smash Potato Salad

There's nothing more exciting than discovering your own private hack for making a whole food vegan dish you love...except maybe sharing it with the world! There's also something super-exciting about meeting Facebook group members and Facebook friends and working with them in person.

So when Suzanne, a local member of our global Facebook group of hundreds of members Going Vegan for Health, told me about how she hacked an already-amazing recipe for a Forks Over Knives Chickpea Sandwich into to-die for, oil-free potato salad, I had to see (and taste) how she did it.

So, we had a fun vegan cooking sesh together and she shared how she did it...

Vegan Cooking Level: Intermediate

Pre-heat oven to 425 degrees F.


20 small potatoes, halved, roasted

1 can of chickpeas

3 tbsp. tahini

1 tbsp. pure maple syrup

1 tbsp. brown mustard