This vegan potato salad with cauliflower, chickpeas & the courgettes have increased in volume since we roasted all the veggies together. It’s all tossed in a vegan sour cream and onion dressing that soaks up all the roasted veggies. Vegan & gluten-free, the best companion for barbecues and summer picnics!
Ingredients
Preparation
Preheat oven to 220 degrees C.
In a bowl, mix the cauliflower and potato with the olive oil, salt, and pepper. Spread onto a baking sheet lined with baking paper.
Boil for 15 minutes.
In the same bowl, mix the chickpeas and zucchini with a little oil, salt and pepper. Place on the baking sheet.
Continue cooking the Continue cooking for another 15 minutes, or until potatoes and cauliflower are well roasted.
Prepare the vinaigrette: Fold everything under the vinaigrette. Taste and adjust salt, aroma and herbs.
Transfer the baked vegetables to a serving bowl. Add dressing and toss well. Garnish with fresh dill, chives and potato chips.
