5 from 54 votes
Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini
This vegan potato salad blends roasted cauliflower, cubed potatoes, chickpeas, and zucchini, all coated in a creamy plant-based sour cream and onion dressing. The roasted vegetables provide a tender yet firm texture with subtle caramelization, while the dressing contributes tangy and herby notes, balanced with a hint of sweetness. Fresh dill and chives garnish the dish, adding a bright herbal aroma. Optional toppings like tortilla strips or potato chips add crunch, making it a filling and nuanced vegan-friendly salad.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
404 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 404
% 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.