Fresh, bright, and straightforward to put together, Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini is a vegan, vegetarian American salad made with cauliflower florets, small potatoes quartered, and canned chickpeas rinsed and drained in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Yield: 4
- Category: Salad
- Cuisine: American
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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
