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!


  • 3 Bags ( 300 g ) fleurons de chou-fleur
  • 2 Tassen ( 420 g ) kleine pommes de terre en quartiers oder terre pommes au four hachées en cubes de 3/4 à 1 pouce
  • 15 oz ( 425.24 g ) pois chiches en preserve rincés et égoutté ou 1,5 Tasse cuit
  • 1 zucchini slices < / li>
  • sel poivre, huile au besoin
  • Preparation

  • Preheat oven to 220 degrees C.
  • < li id= "wprm-recipe-27134-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    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.
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