Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad

This Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad sounds like a hearty and flavorful dish! Here’s how you can make it:

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

Instructions:

1. Roast Potatoes: Preheat the oven to 400°F (200°C) convect/fan. Drizzle the quartered potatoes with olive oil and sprinkle with half of the kosher salt and pepper. Toss to coat evenly. Roast on a baking tray lined with parchment paper for about 20 to 25 minutes, tossing halfway through. Add the remaining salt and pepper halfway through the cooking time.
2. Cook Quinoa: Cook the quinoa according to package directions, using water or vegetable broth. Once cooked, let it cool on a tray or in a mixing bowl. Stir in the juice of half a lemon.
3. Cook Bell Peppers and Mushrooms: In a pan, heat olive oil over medium heat. Add the diced bell peppers and quartered mushrooms. Season with kosher salt, pepper, garlic powder, and dried oregano. Cook for 6 to 8 minutes, stirring occasionally until browned. Transfer to a plate.
4. Cook Chickpeas: In the same pan, add the drained and rinsed chickpeas. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Cook for 3 to 4 minutes over medium heat.
5. Assemble Salad: In a large mixing bowl, combine the roasted potatoes, cooked quinoa, cooked bell peppers and mushrooms, cherry tomatoes, chopped olives, and cooked chickpeas. Toss gently to combine.
6. Make Dressing: In a small bowl, whisk together the vegan mayo, dijon mustard, agave nectar, garlic powder, and kosher salt until well combined.
7. Serve: Drizzle the salad with the dressing and toss to coat. Optionally, top with chopped fresh parsley and serve with additional lemon juice on the side.

Enjoy your delicious and nutritious 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 (whisk together in a bowl):

1/4 cup vegan mayo

4 tsp dijon mustard

2 tbsp agave nectar

1/4 tsp garlic powder

1/8 tsp kosher salt

Instructions:

Drizzle potatoes with half of their seasoning, and toss. Roast them on a baking tray lined with parchment for approx 20 to 25 min on 400 degrees F (convect/fan), tossing halfway and adding the remaining half of the potato seasoning halfway.

Meanwhile, cook quinoa according to package directions in water or vegetable broth. Let it to cool on a tray or 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 min, 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 min.

Serve up all these goods with the dressing, including the tomatoes and olives or use them to top some greens, or even as a side dish. Top optionally with chopped fresh parsley and more lemon juice