Roast Potato, Brussels Sprout, and Chickpea Salad with Ranch Dressing

In a small bowl, make vegan buttermilk by mixing the ingredients and set aside.

In a medium bowl, whisk together vegan mayonnaise, minced garlic, lemon juice, onion powder, dried dill, paprika, ground mustard seed if using, 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 salt, then simmer until they just start to become tender.

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

Place potato pieces on a large lined baking sheet and roast at 400F for 15 minutes. Remove from oven and for oil-free, toss the potatoes and keep roasting; otherwise, add enough olive oil to coat.

Toss with the oil if used and roast for about 15 minutes more, or until golden brown and crispy. Remove from oven and add a generous sprinkle of salt.

Cut Brussels sprouts into halves and toss with either olive oil or, for oil-free, a generous amount of lemon juice to coat.

Add paprika, garlic powder, and salt, then place on a baking sheet and roast at 400F for about 20 minutes or until charred, tossing after 10 minutes.

Drain chickpeas and dry well between paper towels. Toss with garlic powder, paprika, salt, and olive oil if desired, then bake at 400F until crispy.

Mix all ingredients together, add the desired amount of dressing, and serve.