Roasted Potato and Brussels Sprout Salad with Chickpeas

In a small bowl, mix 3/4 teaspoon apple cider vinegar with 1/4 cup non-dairy milk to make vegan buttermilk and set aside.

In a medium bowl, whisk together 3/4 cup vegan mayonnaise, 1 large minced clove garlic, 1/4 teaspoon lemon juice, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill, 1/8 teaspoon paprika, 1/8 teaspoon ground mustard seed if using, and a pinch of cayenne.

Mix the vegan buttermilk and 2 tablespoons chopped fresh parsley into the mayonnaise mixture to complete the ranch dressing.

Peel and cut 1 medium russet potato into 1-inch pieces, place in a saucepan with enough cold water to cover plus 1/2 teaspoon salt, and simmer until just tender.

Drain the potatoes and return to the hot saucepan for 30 seconds, shaking to dry and roughen the outsides, then place on a large lined baking sheet and roast at 400F for 15 minutes.

For oil-free roasting, toss the potatoes and continue roasting; otherwise, add enough olive oil to coat, toss, and roast for another 15 minutes or until golden brown and crispy, then remove and sprinkle with salt.

Cut 8 large Brussels sprouts in half, toss with olive oil or a generous amount of lemon juice for oil-free, add paprika, garlic powder, and salt, place on a baking sheet, and roast at 400F for 20 minutes or until charred, tossing after 10 minutes.

Drain and dry 1-15 oz can of chickpeas well, toss with garlic powder, paprika, salt, and olive oil if using, then bake at 400F until crispy.

Mix the roasted potatoes, Brussels sprouts, and chickpeas together, add the desired amount of ranch dressing, and serve.