Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini

• 3 cups cauliflower florets
• 2 cups small potatoes quartered or baking potato chopped to 3/4-1 inch cubes
• 15 oz 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:

• 1/2 cup vegan sour cream or use my homemade sour cream(link in notes) more if needed
• 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