Roasted Potato, Brussels Sprouts, and Chickpea Salad

1. 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

2. 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 if using, and a pinch of cayenne

3. Mix the vegan buttermilk and 2 tablespoons chopped fresh parsley into the mayonnaise mixture to make the ranch dressing

4. Peel 1 medium russet potato and cut into 1-inch pieces

5. Place potato pieces in a saucepan with cold water to cover plus 1/2 teaspoon salt, simmer until just tender, then drain and return to the hot saucepan for 30 seconds to shake and dry out

6. Spread potato pieces on a lined baking sheet and roast at 400°F for 15 minutes

7. For oil-free, toss the potatoes and continue roasting; otherwise, add olive oil to coat, toss, and roast for another 15 minutes or until golden and crispy, then sprinkle with salt

8. Cut 8 large Brussels sprouts in half and toss with olive oil or a generous amount of lemon juice, add paprika, garlic powder, and salt

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

10. Drain and dry 1-15 ounce can of chickpeas, then toss with garlic powder, paprika, salt, and olive oil if using

11. Bake chickpeas at 400°F until crispy

12. Mix all prepared ingredients together and add desired amount of ranch dressing before serving

Notes

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

2. Adjust seasoning and dressing amount to taste for desired flavor and consistency