Roast Potato Brussels Sprouts Chickpea Salad with Ranch
Ingredients
Ranch dressing
- 3/4 teaspoon apple cider vinegar
- 1/4 cup non-dairy milk
- 3/4 cup vegan mayonnaise
- 1 large 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)
- pinch of cayenne
- 2 tablespoons fresh parsley
Potatoes
- 1 medium russet potato
- 1/2 teaspoon salt
- salt to taste
- olive oil (optional)
Brussels sprouts
- 8 large Brussels sprouts
- olive oil or lemon juice (to coat)
- paprika to taste
- garlic powder to taste
- salt to taste
Chickpeas
- 1 (15-ounce) can chickpeas
- garlic powder to taste
- paprika to taste
- salt to taste
- olive oil (optional)
Preparation
Ranch dressing
Mix apple cider vinegar and non-dairy milk to make vegan buttermilk in a small bowl; set aside
Whisk vegan mayonnaise, minced garlic, lemon juice, onion powder, dried dill, paprika, ground mustard seed, and cayenne in a medium bowl
Stir in the vegan buttermilk and fresh parsley
Potatoes
Peel the russet potato and cut into 1-inch pieces
Place potato pieces in a saucepan with cold water to cover and salt; simmer until just tender
Drain the potatoes and return to the hot saucepan for 30 seconds, shaking to dry out and roughen the outsides
Transfer potato pieces to a lined baking sheet
Roast at 400°F for 15 minutes
Remove from oven; if making oil-free, toss the potatoes and continue roasting, otherwise add olive oil to coat, toss, and roast for 15 more minutes until golden brown and crispy
Remove from oven and sprinkle with salt
Brussels sprouts
Cut Brussels sprouts in half
Toss Brussels sprouts with olive oil or lemon juice to coat
Season with paprika, garlic powder, and salt
Place on a baking sheet and roast at 400°F for 20 minutes, tossing after 10 minutes, until charred
Chickpeas
Drain and dry chickpeas thoroughly with paper towels
Toss chickpeas with garlic powder, paprika, salt, and olive oil if using
Roast at 400°F until crispy
Assembly
Combine roasted potatoes, roasted Brussels sprouts, and roasted chickpeas in a large bowl
Add desired amount of ranch dressing and toss to coat
Serve immediately
