Roast Potato, Brussels Sprouts, and Chickpea Salad

In a small bowl, mix 3/4 teaspoon apple cider vinegar with 1/4 cup non-dairy milk to make vegan buttermilk and set aside.

In a medium bowl, whisk together 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 a pinch of cayenne.

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

Place potato pieces 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 the hot saucepan for 30 seconds and shake to dry out and roughen the outsides.

Place on 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 olive oil to coat, toss, 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 with olive oil or for oil-free option with lemon juice to coat, then 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 1-15oz can chickpeas and dry well between paper towels.

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

Bake at 400F until crispy.

Mix all ingredients together.

Add desired amount of dressing and serve.