Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad

Updated at: Tue, 21 May 2024 23:03:33 GMT

Step 1

Roast Potatoes: Preheat the oven to 400°F (200°C) convect/fan. Drizzle the quartered potatoes with olive oil and sprinkle with half of the kosher salt and pepper. Toss to coat evenly. Roast on a baking tray lined with parchment paper for about 20 to 25 minutes, tossing halfway through. Add the remaining salt and pepper halfway through the cooking time.

Step 2

Cook Quinoa: Cook the quinoa according to package directions, using water or vegetable broth. Once cooked, let it cool on a tray or in a mixing bowl. Stir in the juice of half a lemon.

Step 3

Cook Bell Peppers and Mushrooms: In a pan, heat olive oil over medium heat. Add the diced bell peppers and quartered mushrooms. Season with kosher salt, pepper, garlic powder, and dried oregano. Cook for 6 to 8 minutes, stirring occasionally until browned. Transfer to a plate.

Step 4

Cook Chickpeas: In the same pan, add the drained and rinsed chickpeas. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Cook for 3 to 4 minutes over medium heat.

Step 5

Assemble Salad: In a large mixing bowl, combine the roasted potatoes, cooked quinoa, cooked bell peppers and mushrooms, cherry tomatoes, chopped olives, and cooked chickpeas. Toss gently to combine.

Step 6

Make Dressing: In a small bowl, whisk together the vegan mayo, dijon mustard, agave nectar, garlic powder, and kosher salt until well combined.

Step 7

Serve: Drizzle the salad with the dressing and toss to coat. Optionally, top with chopped fresh parsley and serve with additional lemon juice on the side.

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