Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini
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Vegan Richa · by Vegan Richa★ 5.0 (19)

Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini

NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 20%
CARBS 41G55% OF CAL
12G FIBER21G OTHER8G TOTAL SUGAR
FAT 12G36% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted vegetables including cauliflower, potatoes, and chickpeas tossed in a vegan sour cream and onion dressing. A hearty, flavorful side perfect for summer gatherings.

sideamericansaladbeansveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 cups cauliflower florets
  • 2 cups small potatoes quartered ( or baking potato chopped to 3/4-1 inch cubes)
  • 15 oz canned chickpeas rinsed and drained (or 1.5 cups cooked)
  • 1 zucchini sliced
  • salt (pepper, oil as needed)
  • 1/2 cup vegan sour cream or use my homemade sour cream(link in notes) (more if needed)
  • 1 tsp dijon mustard
  • 1/2 tsp lemon juice
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp onion flakes
  • 1/4 tsp garlic powder
  • 1/2 tsp maple syrup
  • a generous dash of black pepper
  • 1/4 tsp salt or to taste
  • fresh dill and chives for garnish.
  • tortilla strips or potato chips for garnish (optional)
PREP
15M
SODIUM
938MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.