Roasted Potato Spiced Chickpea Vegetable 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 plus 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 or fan), tossing halfway and adding the remaining half of the potato seasoning midway.
Cook quinoa according to package directions in water or vegetable broth. Let it cool on a tray or in a 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 all components with the dressing, including the tomatoes and olives, or use to top greens or as a side dish.
Tips
This salad is perfect for lunch or dinner and can be stored in the fridge for later use. Optionally top with chopped fresh parsley and more lemon juice.
