Roasted Potato Brussels Sprouts Chickpea Salad with Ranch

Make vegan buttermilk by mixing apple cider vinegar with non-dairy milk in a small bowl and set aside

Whisk vegan mayonnaise, minced garlic, lemon juice, onion powder, dried dill, paprika, ground mustard seed, and cayenne in a medium bowl

Mix in the vegan buttermilk and chopped fresh parsley

Peel the russet potato and cut into 1-inch pieces

Place the potato pieces in a saucepan with enough cold water to cover and 1/2 teaspoon salt, then simmer until just tender

Drain the potatoes and return them to the hot saucepan, shaking for 30 seconds to dry out and roughen the outsides

Place the potato pieces on a large lined baking sheet

Roast at 400°F for 15 minutes, then remove from oven

For oil-free version, toss the potatoes and continue roasting; otherwise, add olive oil to coat, toss, and roast for another 15 minutes or until golden brown and crispy

Remove from oven and sprinkle with salt

Cut the Brussels sprouts in half

Toss the Brussels sprouts with olive oil or lemon juice to coat, then add paprika, garlic powder, and salt

Place on a baking sheet and roast at 400°F for 20 minutes, tossing after 10 minutes, until charred

Drain and dry the chickpeas well between paper towels

Toss the chickpeas with garlic powder, paprika, salt, and olive oil (optional)

Bake at 400°F until crispy

Mix the roasted potatoes, Brussels sprouts, and chickpeas

Add the desired amount of dressing and serve