Roasted Potato Brussels Sprouts 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, and a 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 just tender.

Drain and return to the 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 400F for 15 minutes.

Remove from oven and for oil-free option, toss the potatoes and continue roasting or add enough olive oil to coat, toss, and roast for about 15 minutes more 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 sprouts with olive oil or a generous amount of lemon juice to coat, and add paprika, garlic powder, and salt.

Place on a baking sheet and roast at 400F for about 20 minutes or until charred, tossing after 10 minutes.

Drain 1-15 ounce can chickpeas and dry well.

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

Bake at 400F until crispy.

Mix all roasted ingredients together.

Add desired amount of ranch dressing and serve.

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

Adjust seasoning and dressing amount to taste for preferred flavor and consistency.