Roast Potato Brussels Chickpea Salad

Mix 3/4 teaspoon apple cider vinegar with 1/4 cup non-dairy milk in a small bowl 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 (optional), and a pinch of cayenne.

Stir in the vegan buttermilk and 2 tablespoons chopped fresh parsley.

Peel and cut 1 medium russet potato into 1-inch pieces.

Place in a saucepan with cold water to cover and add 1/2 teaspoon salt, then simmer until just tender.

Drain and return to the hot saucepan for 30 seconds to dry out and roughen the outsides.

Spread on a lined baking sheet and roast at 400°F for 15 minutes.

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

Remove from oven and season with salt.

Cut 8 large Brussels sprouts in half.

Toss 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 1-15 oz can of chickpeas.

Toss with garlic powder, paprika, salt, and olive oil if using.

Bake at 400°F until crispy.

Mix all prepared ingredients together.

Add the desired amount of ranch dressing and serve.

For an oil-free version, use lemon juice instead of olive oil when roasting potatoes, Brussels sprouts, and chickpeas.