Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini
User Reviews
5
Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini
Description
The Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini is built on roasted root vegetables and legumes that contribute both substance and texture. Cauliflower florets and potato cubes are tossed with oil, salt, and pepper and roasted to achieve a slight caramelization and tender interiors. Chickpeas and zucchini slices are added partway through roasting to maintain some bite. The creamy dressing combines vegan sour cream, Dijon mustard, lemon juice, and a blend of dried herbs and spices including dill, parsley, onion powder, and garlic powder, rounded by maple syrup for a gentle sweetness and black pepper for depth.
The salad is finished with fresh dill and chives for a lively herbal accent, complemented optionally by crispy tortilla strips or potato chips for texture contrast. This layered combination of flavors and textures offers satisfying mouthfeel and balanced savory and tangy notes, suitable as a side or main dish.
Variations can include adding chopped bell pepper, celery, or fresh greens for additional color and crunch. The dressing can be adjusted in thickness or flavor intensity, depending on preference, and the recipe's nutrition is calculated per serving, supporting portion control.
Ingredients
- 3 cups cauliflower florets
- 2 cups potatoes or baking potato chopped to 3/4-1 inch cubes, small; quartered
- 15 oz chickpeas or 1.5 cups cooked, canned; rinsed and drained
- 1 zucchini sliced
- salt pepper, oil as needed
For the Sour Cream and Onion Dressing:
- 1/2 cup vegan sour cream more if needed, or homemade sour cream (link in notes
- 1 tsp Dijon mustard
- 1/2 tsp lemon juice
- 1/2 tsp dill dried
- 1/2 tsp parsley dried
- 1/2 tsp onion powder
- 1/2 tsp onion flakes
- 1/4 tsp garlic powder
- 1/2 tsp maple syrup
- black pepper a generous dash
- 1/4 tsp salt or to taste
- dill fresh; for garnish
- chives fresh; for garnish
- tortilla strips optional, or potato chips; for garnish
Instructions
- Preheat the oven to 425 degrees F / 220ºc.
- In a bowl, combine cauliflower and potato with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
- Bake for 15 minutes.
- In the same bowl, toss the chickpeas and zucchini with a little oil, salt, and pepper. Add to the baking sheet.
- Continue to bake the vegetables 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.
Notes
- A homemade vegan sour cream can be used to enhance the dressing’s flavor.
- Optional additions include chopped bell pepper, celery, or fresh greens to add variety.
- Roasting the vegetables brings out natural sweetness and softens textures without losing firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Sodium | 1049mg | 44% |
| Potassium | 1132mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 59mg | 66% |
| Calcium | 127mg | 13% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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