Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad

Ingredients:

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

Instructions:

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