Roasted Potato and Chickpea Quinoa Salad with Vegan Dressing
Ingredients
Roasted potatoes
- 2 cups baby potatoes, quartered
- 1/2 tsp each kosher salt and pepper
- 1 to 2 tbsp olive oil
Quinoa
- 1 cup uncooked quinoa
- Juice of 1/2 lemon
Sautéed vegetables
- 2 bell peppers, diced
- 8 oz. cremini mushrooms, quartered
- 1 tbsp olive oil
- 1/4 tsp each kosher salt, pepper, garlic powder
- 1 tsp dried oregano
Fresh additions
- 3/4 cup halved cherry tomatoes
- 1/4 cup chopped kalamata olives
- Fresh parsley for serving, optional
Spiced chickpeas
- 1 15 oz. can chickpeas, drained and rinsed
- 1 tsp olive oil
- 1/4 tsp each kosher salt, pepper, garlic powder and paprika
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
Whisk together the dressing ingredients in a bowl.
Drizzle potatoes with half of their seasoning and toss, then roast on a parchment-lined baking tray at 400 degrees F for 20 to 25 minutes, tossing halfway and adding the remaining seasoning.
Meanwhile, cook quinoa according to package directions in water or vegetable broth, let it cool, and stir in juice of 1/2 lemon.
Cook bell peppers and mushrooms in their olive oil and seasonings over medium heat for 6 to 8 minutes, stirring periodically until browned, then transfer to a plate.
Add chickpeas with their oil and seasonings to the pan and cook over medium heat for 3 to 4 minutes.
Serve all components together with the dressing, including cherry tomatoes and kalamata olives, and optionally top with chopped fresh parsley and more lemon juice.
Serving suggestions
Use the salad to top greens or serve as a side dish.
