Vegan Potato Salad

with cauliflower, chickpeas, & zucchini

This Vegan Potato Salad with cauliflower, chickpeas, & zucchini has the volume turned up since we are roasting all the vegetables together. It all gets tossed in a vegan sour cream and onion dressing that soaks into all those roasted veggies.

Large Radish

Key Ingredients

Cauliflower Florets Potatoes Chickpeas Zucchini Vegan sour cream Dijon mustard Lemon juice Maple syrup

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Persimmon
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1

In a bowl, combine cauliflower and potato with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet. Bake for 15 minutes.

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Combine ingredients and bake

2

Toss chickpeas, zucchini, oil, salt, pepper, and bake on baking sheet for 15 minutes until potatoes and cauliflower are roasted.

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Add other ingredients and continue to bake

3

Mix dressing, adjust salt, tang, herbs, and toss baked veggies with dressing. Garnish with dill, chives, and potato chips.

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Prepare dressing