Roasted Potato, Brussels Sprouts, and Chickpea Salad with Ranch Dressing
Ingredients
Ranch dressing
- 3/4 teaspoon apple cider vinegar
- 1/4 cup non-dairy milk
- 3/4 cup vegan mayonnaise
- 1 large minced garlic clove
- 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)
- pinch of cayenne
- 2 tablespoons chopped fresh parsley
Potatoes
- 1 medium russet potato
Brussels sprouts
- 8 large Brussels sprouts
Chickpeas
- 1-15 oz can chickpeas
Preparation
In a small bowl, make vegan buttermilk by mixing 3/4 teaspoon apple cider vinegar with 1/4 cup non-dairy milk and set aside.
In a medium bowl, whisk together 3/4 cup vegan mayonnaise, 1 large minced garlic clove, 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 the potato pieces in a saucepan with cold water and 1/2 teaspoon salt, then simmer until just tender.
Drain the potatoes and return them to the hot saucepan for 30 seconds, shaking to dry and roughen the outsides.
Place the potato pieces on a large lined baking sheet and roast at 400°F for 15 minutes.
For oil-free preparation, 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 add a generous sprinkle of salt.
Cut 8 large Brussels sprouts into halves.
Toss the Brussels sprouts with olive oil or a generous amount of lemon juice to coat, along with paprika, garlic powder, and salt.
Place the Brussels sprouts on a baking sheet and roast at 400°F for about 20 minutes or until charred, tossing after 10 minutes.
Drain and dry 1-15 oz can of chickpeas well between paper towels.
Toss the chickpeas with garlic powder, paprika, salt, and olive oil if using.
Bake the chickpeas at 400°F until crispy.
Mix the roasted potatoes, Brussels sprouts, and crispy chickpeas together.
Add the desired amount of ranch dressing and serve the salad.
Tips
For an oil-free version, use lemon juice instead of olive oil when preparing the potatoes, Brussels sprouts, and chickpeas.
Adjust the amount of dressing based on personal preference for a lighter or creamier salad.
