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Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad

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2 cups baby potatoes, quartered
1/2 tsp each kosher salt and pepper for roasting potatoes
1 to 2 tbsp olive oil for roasting potatoes

1 cup uncooked quinoa
Juice of 1/2 lemon plus more for serving
2 bell peppers, diced
8 oz. cremini mushrooms, quartered
1 tbsp olive oil
1/4 tsp each kosher salt, pepper, garlic powder for cooking bell peppers and mushrooms plus 1 tsp dried oregano

3/4 cup halved cherry tomatoes
1/4 cup chopped kalamata olives
Fresh parsley for serving, optional

1 15 oz. can chickpeas, drained and rinsed
1 tsp olive oil
1/4 tsp each kosher salt, pepper, garlic powder and paprika for chickpeas

Dressing (whisk together in a bowl):

1/4 cup vegan mayo
4 tsp dijon mustard
2 tbsp agave nectar
1/4 tsp garlic powder
1/8 tsp kosher salt

Drizzle potatoes with half of their seasoning, and toss. Roast them on a baking tray lined with parchment for approx 20 to 25 min on 400 degrees F (convect/fan), tossing halfway and adding the remaining half of the potato seasoning halfway.

Meanwhile, cook quinoa according to package directions in water or vegetable broth. Let it to cool on a tray or mixing bowl and stir in juice of 1/2 lemon.


Cook bell peppers and mushrooms on medium heat in their olive oil and seasonings for 6 to 8 min, stirring periodically until browned. Transfer them to a plate. Add chickpeas and their oil and seasonings to the pan, and cook on medium heat for 3 to 4 min.

Serve up all these goods with the dressing, including the tomatoes and olives or use them to top some greens, or even as a side dish. Top optionally with chopped fresh parsley and more lemon juice.

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