Potato Cauliflower Chickpea Salad with Vegan Sour Cream & Onion Dressing.

Potato Salads it seems like are a must for Summer BBQs and picnics. Instead of all the mayo that spoils up easily, here is a vegan sour cream version with tons of flavor. It also has cauliflower, chickpeas and zucchini and really can be the main if there is nothing else to eat :).

Another cauliflower recipe you say. Well you know roasted cauliflower is fabulous any time of the year. You can make this salad without the cauliflower too. Just Potatoes, chickpeas and zucchini in a creamy dressing. the bland summer potato salad, be gone! This Vegan potato salad! Potatoes and cauliflower are roasted to a crisp brown, the chickpeas and zucchini are roasted lightly to golden, tossed in dressing, topped with fresh herbs. 

I had the Follow your heart Vegan Sour Cream sitting the fridge for days now for review. I hardly ever use packaged sour cream, cream cheese and other condiments. Sometimes, though they do come in handy for a quick fix. The Follow your heart sour cream is creamy and delicious. It isn’t as strong as the non vegan sour cream, but with a little help, the taste and texture shines through. 

In this salad, use any of your favorite sour cream, store bought or home made, add more or less of the flavors to preference and serve up warm or cold!


More salads from the blog here.
Summer Burgers here. and Sandwiches here

And try these Sour cream and onion clusters on this or other salads or soups!

FYH sour cream like many others on the market contains soy, carrageenan. Not all FYH Cheeses contain them. There is tons of conflicting information on the web about carrageenan and Soy. Even though I don’t particularly have an opinion on both, I’d rather have the option of processed foods containing as little processed and not needed ingredients as possible. The other day I picked up a vegan ABC chocolate chip cookie and gosh, the ingredient list was like almost all of the package and had so many long names. If it doesn’t even taste good after all the additives,  I’d rather make my 7 ingredient cookies at home that also taste much better by the way, than 25 ingredient, weird tasting long lasting cookies. 



Potato Cauliflower Chickpea Salad with Sour Cream & Onion Dressing.
Allergen Information: Free of Dairy, egg, corn, gluten. Can be soy-free with home made sour cream.

Ingredients:
3 cups cauliflower florets
2 cups small potatoes quartered or baking potato chopped to 3/4-1 inch cubes
1 15 oz can chickpeas or 1.5 cups cooked
1 zucchini sliced
salt, pepper, oil as needed

For the Sour Cream and Onion Dressing:
1/2 cup vegan sour cream or use my home made sour cream
1 tsp dijon mustard
1/2 tsp lemon juice
1/2 tsp dried dill
1/2 tsp dried parsley
1/2 tsp onion powder
1/2 tsp onion flakes
1/4 tsp garlic powder
1/2 tsp maple syrup
a generous dash of black pepper
1/4 tsp salt or to taste

fresh dill and chives for garnish.
tortilla strips or potato chips for garnish (optional)

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

Variations: Add chopped bell pepper or celery to the salad. Add greens.



Comments

  1. says

    Such creamy, summery goodness, Richa! It really irritates me to see simple foods made with tons of ingredients (most of which sound scary). I understand that commercial products need some of those things to stay “fresh,” but you’re right – more often than not I opt to make my own.

  2. Ellen Lederman says

    Sounds excellent. A main dish potato salad without the yucky mayo that grocery stores sell. I may live dangerously and try it with purple sweet potatoes (the Korean store sells these and they are supposed to be so healthy). You didn’t specify what type of potatoes, so I have your permission to try purple ones in this, right? :)

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