Roasted Potato and Spiced Chickpea Quinoa Salad
Ingredients
- 2 cups baby potatoes, quartered
- 1/2 tsp each kosher salt and pepper for roasting potatoes
- 1 to 2 tbsp olive oil for roasting potatoes
- 1 cup uncooked quinoa
- Juice of 1/2 lemon plus more for serving
- 2 bell peppers, diced
- 8 oz. cremini mushrooms, quartered
- 1 tbsp olive oil
- 1/4 tsp each kosher salt, pepper, garlic powder for cooking bell peppers and mushrooms
- 1 tsp dried oregano
- 3/4 cup halved cherry tomatoes
- 1/4 cup chopped kalamata olives
- Fresh parsley for serving, optional
- 1 15 oz. can chickpeas, drained and rinsed
- 1 tsp olive oil
- 1/4 tsp each kosher salt, pepper, garlic powder and paprika for chickpeas
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
Drizzle potatoes with half of their seasoning, and toss. Roast them on a baking tray lined with parchment for approximately 20 to 25 minutes at 400 degrees F (convection/fan), tossing halfway and adding the remaining half of the potato seasoning halfway.
Meanwhile, cook quinoa according to package directions in water or vegetable broth. Let it cool on a tray or mixing bowl and stir in juice of 1/2 lemon.
Cook bell peppers and mushrooms on medium heat in their olive oil and seasonings for 6 to 8 minutes, stirring periodically until browned. Transfer them to a plate.
Add chickpeas and 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. Optionally top with chopped fresh parsley and more lemon juice.
Notes
This recipe makes about 4 or 5 servings.
Can be served as a side dish or used to top greens.
