Roasted Potato Brussels Sprouts Chickpea Salad with Ranch

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 minced garlic clove, 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 to complete the ranch dressing

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

Place potato pieces in a saucepan with enough cold water to cover plus 1/2 teaspoon salt and simmer until just tender

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

Place potato pieces on a large lined baking sheet and roast at 400°F for 15 minutes

Remove from oven; if using oil, toss with olive oil to coat and roast for another 15 minutes until golden brown and crispy, then add a generous sprinkle of salt

Cut 8 large Brussels sprouts in half

Toss Brussels sprouts with olive oil or lemon juice, paprika, garlic powder, and salt to coat

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

Drain and dry 1-15oz can of chickpeas well between paper towels

Toss chickpeas with garlic powder, paprika, salt, and optional olive oil

Bake chickpeas at 400°F until crispy

Mix all prepared ingredients together

Add desired amount of ranch dressing and serve