VEGAN POTATO SALAD WITH CAULIFLOWER, CHICKPEAS, & ZUCCHINI

 Ingredients

• 3 cups (300 g) cauliflower florets
• 2 cups (420 g) small potatoes quartered or baking potato chopped to ¾-1 inch cubes
• 15 oz (425.24 g) canned chickpeas rinsed and drained or 1.5 cups cooked
• 1 zucchini sliced
• salt pepper, oil as needed
• For the Sour Cream and Onion Dressing:
• ½ cup (119 ml) vegan sour cream or use my homemade sour cream(link in notes) more if needed
• 1 tsp dijon mustard
• ½ tsp (0.5 tsp) lemon juice
• ½ tsp (0.5 tsp) dried dill
• ½ tsp (0.5 tsp) dried parsley
• ½ tsp (0.5 tsp) onion powder
• ½ tsp (0.5 tsp) onion flakes
• ¼ tsp (0.25 tsp) garlic powder
• ½ tsp (0.5 tsp) maple syrup
• a generous dash of black pepper
• ¼ tsp (0.25 tsp) salt or to taste
• fresh dill and chives for garnish.
• tortilla strips or potato chips for garnish optional

Instructions

1. Preheat the oven to 425 degrees F / 220ºc.
2. In a bowl, combine cauliflower and potato with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
3. Bake for 15 minutes.
4. In the same bowl, toss the chickpeas and zucchini with a little oil, salt, and pepper. Add to the baking sheet.
5. Continue to bake the vegetables for another 15 minutes, or until potatoes and cauliflower are well roasted.
6. Make the dressing: Mix everything under dressing. Taste and adjust salt, tang, and herbs.
7. Transfer baked veggies to a serving bowl. Add the dressing and toss to coat. Garnish with fresh dill, chives, and potato chips.