Roasted Potato, Chickpea, and Vegetable Quinoa Salad
Ingredients
Roasted potatoes
- 2 cups baby potatoes, quartered
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 to 2 tbsp olive oil
Quinoa
- 1 cup uncooked quinoa
- Juice of 1/2 lemon
Sautéed vegetables
- 2 bell peppers, diced
- 8 oz cremini mushrooms, quartered
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 tsp dried oregano
Fresh additions
- 3/4 cup halved cherry tomatoes
- 1/4 cup chopped kalamata olives
- Fresh parsley, optional
Spiced chickpeas
- 15 oz can chickpeas, drained and rinsed
- 1 tsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
Dressing
- 1/4 cup vegan mayo
- 4 tsp dijon mustard
- 2 tbsp agave nectar
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
Preparation
Preheat oven to 400 degrees F.
Drizzle potatoes with half of their seasoning and toss.
Roast potatoes on a baking tray lined with parchment for 20 to 25 minutes, tossing halfway and adding the remaining seasoning halfway.
Meanwhile, cook quinoa according to package directions in water or vegetable broth.
Let quinoa cool and stir in juice of 1/2 lemon.
Cook bell peppers and mushrooms in their olive oil and seasonings on medium heat for 6 to 8 minutes, stirring periodically until browned, then transfer to a plate.
Add chickpeas with their oil and seasonings to the pan and cook on medium heat for 3 to 4 minutes.
Whisk together the dressing ingredients in a bowl.
Serve by combining all components with the dressing, including tomatoes and olives, and optionally top with fresh parsley and more lemon juice.
