Roasted Potato Brussels Sprout Chickpea Salad with Ranch Dressing

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

In a medium bowl, whisk vegan mayonnaise, minced garlic, lemon juice, onion powder, dried dill, paprika, ground mustard seed (if using), and cayenne.

Mix in the vegan buttermilk and chopped fresh parsley to make the ranch dressing.

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

Place potato pieces in a saucepan with enough cold water to cover and 1/2 teaspoon salt. Simmer until just tender.

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

Place potato pieces on a large lined baking sheet.

Roast at 400°F for 15 minutes.

Remove from oven. If making oil-free, toss the potatoes and continue roasting. Otherwise, add enough olive oil to coat the potatoes, toss, and roast for about 15 minutes more, or until golden brown and crispy.

Remove from oven and sprinkle with salt.

Cut 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 about 20 minutes, or until charred, tossing after 10 minutes.

Drain and dry the chickpeas between paper towels.

Toss the chickpeas with garlic powder, paprika, salt, and olive oil (if using).

Bake the chickpeas at 400°F until crispy.

In a large bowl, mix the roasted potatoes, roasted Brussels sprouts, and roasted chickpeas.

Add desired amount of ranch dressing and serve.