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Another cauliflower recipe you say. Well you know roasted cauliflower is fabulous any time of the year. You can make this salad without the cauliflower too. Just potatoes, chickpeas, and zucchini in a creamy dressing. the bland summer potato salad, be gone! This Vegan potato salad has roasted veggies and a load of flavor! Potatoes and cauliflower are roasted to a crisp brown, the chickpeas and zucchini are roasted lightly to golden, tossed in dressing, topped with fresh herbs.
I had the Follow Your Heart Vegan Sour Cream sitting the fridge for days now for review. I hardly ever use packaged sour cream, cream cheese, and other condiments. Sometimes, though, they do come in handy for a quick fix. Follow Your Heart sour cream is creamy and delicious. With a little help, the taste and texture shine through.
Ingredients and Substitutions for Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini:
- In this vegan potato salad, use any of your favorite sour cream, store bought or homemade.
- Add more or less of the flavors to preference, like extra dill, parsley, and chives.
- Add chopped bell pepper or celery for extra color and fresh flavor!
- Serve this vegan potato salad recipe warm or cold!
- Garnish with tortilla chips or potato chips for an extra crunchy topping!
How to Make Vegan Potato Salad
- Preheat the oven to 425 degrees. In a large bowl, season the potatoes and cauliflower with olive oil, salt, and pepper, then bake on a parchment-lined baking sheet for 15 minutes.
- In the same bowl, toss the chickpeas and zucchini with olive oil, salt, and pepper. Add to the same baking sheet and continue to bake for another 15 minutes, or until the potatoes and cauliflower are well roasted.
- Make the dressing by combining all the dressing ingredients in a small bowl.
- Transfer the vegetables to a serving bowl, add the dressing, and toss to coat. Garnish with fresh dill, chives, and potato chips!
For even more flavor, top it with this Sour Cream & Onion Hemp Millet Crunch Snack!
More Summer Salad Recipes from the Blog
Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini
Ingredients
- 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
For the Sour Cream and Onion Dressing:
- 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
Instructions
- Preheat the oven to 425 degrees F / 220ºc.
- In a bowl, combine cauliflower and potato with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
- Bake for 15 minutes.
- In the same bowl, toss the chickpeas and zucchini with a little oil, salt, and pepper. Add to the baking sheet.
- Continue to bake the vegetables for another 15 minutes, or until potatoes and cauliflower are well roasted.
- Make the dressing: Mix everything under dressing. Taste and adjust salt, tang, and herbs.
- Transfer baked veggies to a serving bowl. Add the dressing and toss to coat. Garnish with fresh dill, chives, and potato chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Editor’s Note: This post was originally published in July 2014 and has been updated for accuracy and comprehensiveness.
We made your vegan sour cream for this – Yum! Holy cow does that taste like dairy! It has been awhile since I’ve had dairy so don’t quote me. My daughter asked for this recipe for lunch. I made extra roasted garbanzos and going to try and blend up to make an improvised dip with the Chole Masala spice mix we got recently…any suggestions? What part of India would you say these recipes are mostly from? We are learning so much about Indian food (& cooking it!) from you – thank you!
Yay! Chole Masala spice blend or chana masala spice blend is North indian. It has a sour taste from dry mango and pomegranate seeds which is the defining taste in North Indian Chana masala. Chana masala means chickpea curry and can be used as a term from other regions as well. Any chickpea curry with a different curry or spices can also be called chana masala. 🙂 I cover a lot of regions in the book and some other spice blends.
So cool…thanks, Richa!
This is delicious even without the dressing! Brilliant to roast the chickpeas with the veg – yum. Added some fresh herbs rather than dried to dressing. Thanks again!
awesome!
Also tastes just like the potato salad with traditional mayonnaise (w/egg) that we used to eat…but better! Did I say I already I adore the roasted chickpeas in this?!
yes you did, so glad you like it!
Wow, this looks awesome! I’m always looking for new ways to do potatoes. Thanks!
Wow this look delectable. Thanks for this wonderful post.
THIS IS SO FREAKING GOOD. Holly Moly. I ate it all.
so glad you did!!
Just made this. I used fresh herbs and white beans instead of chick peas (ehh, they’re what I had). Really tasty and flavorful
awesome!
Sounds excellent. A main dish potato salad without the yucky mayo that grocery stores sell. I may live dangerously and try it with purple sweet potatoes (the Korean store sells these and they are supposed to be so healthy). You didn’t specify what type of potatoes, so I have your permission to try purple ones in this, right? 🙂
Such creamy, summery goodness, Richa! It really irritates me to see simple foods made with tons of ingredients (most of which sound scary). I understand that commercial products need some of those things to stay “fresh,” but you’re right – more often than not I opt to make my own.
i know right. shelf life versus chemicals in the food.
Looks like a great addition to my next BBQ! Can’t wait to try it!
It’s like my favourite flavour of chip in a healthy, potato salad, summer deliciousness form! YES please