Roasted Potato, Brussels Sprouts, and Chickpea Salad

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 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 pinch of cayenne.

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

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

Place in a saucepan with enough cold water to cover plus 1/2 teaspoon salt and simmer until they just start to become tender.

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

Place potato pieces onto a large lined baking sheet and roast at 400°F for 15 minutes.

Remove from oven and for oil-free, toss the potatoes or otherwise add enough olive oil to coat, then toss with the oil and roast for about 15 minutes more or until golden brown and crispy.

Remove from oven and add a generous sprinkle of salt.

Cut 8 large Brussels sprouts into halves.

Toss the Brussels with either olive oil or for oil-free with a generous amount of lemon juice to coat and 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 1 15-ounce can chickpeas and dry well between paper towels.

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

Bake at 400°F until crispy.

Mix all ingredients together.

Add desired amount of dressing and serve.