Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad with Creamy Vegan Honey Mustard Dressing

Introduction: Indulge in the delightful medley of flavors and textures with our Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad. This wholesome dish combines roasted baby potatoes, spiced chickpeas, vibrant bell peppers, earthy cremini mushrooms, and tangy cherry tomatoes, all nestled atop a bed of fluffy quinoa. Crowned with a luscious Creamy Vegan Honey Mustard Dressing, this salad is a symphony of taste and nutrition. Whether served as a hearty main or a vibrant side, this recipe promises to elevate your culinary repertoire.

Ingredients:

Roasted Potatoes:

  • 2 cups baby potatoes, quartered
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 to 2 tbsp olive oil

Quinoa:

  • 1 cup uncooked quinoa
  • Juice of 1/2 lemon

Vegetables:

  • 2 bell peppers, diced
  • 8 oz cremini mushrooms, quartered
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 3/4 cup cherry tomatoes, halved
  • 1/4 cup chopped kalamata olives
  • Fresh parsley for serving (optional)

Spiced Chickpeas:

  • 1 15 oz can chickpeas, drained and rinsed
  • 1 tsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika

Dressing:

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

Instructions:

  1. Preparation:
    • Preheat your oven to 400°F (200°C).
    • Line a baking tray with parchment paper.
  2. Roasting Potatoes:
    • In a bowl, toss the quartered baby potatoes with olive oil, kosher salt, and black pepper until evenly coated.
    • Spread the potatoes on the prepared baking tray and roast for 20-25 minutes, tossing halfway through, until golden and crispy.
  3. Cooking Quinoa:
    • Rinse the quinoa thoroughly under cold water.
    • In a saucepan, combine the rinsed quinoa with water or vegetable broth according to package instructions.
    • Once cooked, fluff the quinoa with a fork and squeeze lemon juice over it. Set aside to cool.
  4. Sauteing Vegetables:
    • In a skillet, heat olive oil over medium heat.
    • Add diced bell peppers and quartered cremini mushrooms to the skillet.
    • Season with kosher salt, black pepper, garlic powder, and dried oregano.
    • Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and caramelized.
    • Transfer the cooked vegetables to a plate.
  5. Preparing Spiced Chickpeas:
    • In the same skillet, add olive oil and drained chickpeas.
    • Season with kosher salt, black pepper, garlic powder, and paprika.
    • Cook for 3-4 minutes until the chickpeas are lightly browned and crispy.
  6. Assembling the Salad:
    • In a large mixing bowl, combine the cooked quinoa, roasted potatoes, sautéed vegetables, spiced chickpeas, halved cherry tomatoes, and chopped kalamata olives.
    • Drizzle the Creamy Vegan Honey Mustard Dressing over the salad and toss gently to coat all ingredients evenly.
  7. Garnishing and Serving:
    • Optionally, sprinkle chopped fresh parsley over the salad.
    • Serve the salad with additional lemon wedges on the side for a burst of citrus freshness.
    • Enjoy this nutritious and flavorful salad as a satisfying main dish or as a vibrant accompaniment to your favorite meal.

Conclusion: Elevate your dining experience with our Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad. Bursting with wholesome ingredients and dressed in a luscious Creamy Vegan Honey Mustard Dressing, this salad is a celebration of flavors and textures. Whether you’re seeking a nourishing main or a vibrant side dish, this recipe is sure to delight your taste buds and impress your guests.

Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad

Ingredients:

  • 2 cups baby potatoes, quartered
  • 1 cup uncooked quinoa
  • 2 bell peppers, diced
  • 8 oz cremini mushrooms, quartered
  • 3/4 cup cherry tomatoes, halved
  • 1/4 cup chopped kalamata olives
  • 1 15 oz can chickpeas, drained and rinsed
  • Fresh parsley for serving (optional)

Dressing:

  • 1/4 cup vegan mayo
  • 4 tsp dijon mustard
  • 2 tbsp agave nectar
  • Juice of 1/2 lemon
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Prepare Potatoes: Preheat the oven to 400°F (200°C). Toss the quartered baby potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
  2. Cook Quinoa: Cook the quinoa according to package instructions. Fluff with a fork and set aside.
  3. Saute Vegetables: In a skillet, sauté the diced bell peppers and quartered cremini mushrooms until tender. Remove from heat.
  4. Cook Chickpeas: In the same skillet, cook the drained and rinsed chickpeas until lightly browned and crispy.
  5. Assemble Salad: In a large bowl, combine the roasted potatoes, cooked quinoa, sautéed vegetables, chickpeas, cherry tomatoes, and chopped kalamata olives.
  6. Prepare Dressing: In a small bowl, whisk together the vegan mayo, dijon mustard, agave nectar, lemon juice, garlic powder, salt, and pepper.
  7. Serve: Drizzle the dressing over the salad and toss gently to coat. Garnish with fresh parsley if desired. Serve and enjoy!