Potato Cauliflower Chickpea Salad with Vegan Sour Cream & Onion Dressing

• Produce

  • 3/4 1 inch cubes 2 cups small potatoes quartered or baking potato chopped to, small
  • 3 cups Cauliflower florets
  • 1/2 tsp Dill, dried
  • 1/4 tsp Garlic powder
  • 1/2 tsp Onion flakes
  • 1/2 tsp Onion powder
  • 1/2 tsp Parsley, dried
  • 1 Zucchini

• Condiments

  • 1 tsp Dijon mustard
  • 1/2 tsp Lemon juice
  • 1/2 tsp Maple syrup

• Baking & Spices

  • 1 generous dash Black pepper
  • 1 Salt
  • 1/4 tsp Salt

• Snacks

  • 1 Tortilla strips or potato chips

• Dairy

  • 1/2 cup Vegan sour cream or use my home made sour cream

• Other

  • 1 15 oz can Chickpeas or 1.5 cups cooked

Found on veganricha.com

Description

Ingredients

• 3 cups cauliflower florets
• 2 cups small potatoes quartered or baking potato chopped to ¾-1 inch cubes
• 1 15 oz can chickpeas or 1.5 cups cooked
• 1 zucchini sliced
• salt, pepper, oil as needed
• ½ cup or more vegan sour cream or use my home made sour cream
• 1 tsp dijon mustard
• ½ tsp lemon juice
• ½ tsp dried dill
• ½ tsp dried parsley
• ½ tsp onion powder
• ½ tsp onion flakes
• ¼ tsp garlic powder
• ½ tsp maple syrup
• a generous dash of black pepper
• ¼ tsp salt or to taste
• fresh dill and chives for garnish.
• tortilla strips or potato chips for garnish (optional)

Directions

• Preheat the oven to 425 degrees F.
• In a bowl, combine cauliflower and potato with salt, pepper and olive oil. Spread on a parchment lined baking sheet.
• Bake for 15 minutes.
• In the same bowl, toss the zucchini and chickpeas with a little oil, salt and pepper. Add to the baking sheet.
• Continue to bake the veggies+ chickpeas 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.