Description
A vibrant and nourishing salad featuring roasted potatoes, spiced chickpeas, and a creamy vegan honey mustard dressing, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked quinoa
- 2 medium potatoes, diced
- 1 can chickpeas, drained and rinsed
- 1 cup mixed vegetables (such as bell peppers, zucchini, and carrots)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup plant-based yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced potatoes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper in a large mixing bowl.
- Roast the mixture on a baking sheet for 25-30 minutes, flipping halfway, until golden brown and crispy.
- Combine the cooked quinoa, roasted potatoes, chickpeas, and mixed vegetables in a large bowl.
- Make the dressing by whisking together the plant-based yogurt, Dijon mustard, maple syrup, and apple cider vinegar in a small bowl.
- Dress the salad with the dressing and toss gently to combine.
- Garnish with fresh herbs if desired and serve warm or at room temperature.
Notes
For make-ahead options, cook the quinoa and roast the vegetables in advance. Store separately and combine just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg