Cooklist AI
Potato-Chickpea Medley with Tangy Mustard Dressing
The Potato-Chickpea Medley with Tangy Mustard Dressing is a symphony of flavors and textures packed with nutritious quinoa, crispy roasted baby potatoes, chickpeas and veggies. The tangy dressing featuring vegan mayo and dijon mustard ties it all together for a delicious and easy-to-make meal. Perfe...
4
45 min
TOTAL TIME
713
CALORIES
$2.48
PER SERVING
Ingredients
16 INGREDIENTS
4 SERVINGS
15 oz chickpeas
drained and rinsed
Directions
7 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat the oven to 400 degrees F. Toss potatoes and chickpeas with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and dried oregano. Spread out on a baking sheet lined with parchment paper.
2
Roast in the preheated oven for 20-25 minutes, tossing halfway through until potatoes are golden brown and crispy.
3
While the potatoes and chickpeas are roasting, cook the quinoa according to package instructions, then let it cool in a mixing bowl and mix it with half of the lemon juice.
4
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced bell pepper and mushrooms, season with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and cook for 6-8 minutes until browned. Transfer them to a plate.
5
In the same skillet, add the cherry tomatoes and olives, cook for another 2 minutes.
6
For the dressing, whisk together vegan mayo, dijon mustard, the remaining half of the lemon juice, agave nectar, and 1 tablespoon of chopped parsley in a bowl.
7
To serve, divide the quinoa among 4 bowls, top each bowl with the roasted potatoes, chickpeas, cooked veggies, tomatoes, and olives. Drizzle the dressing over the top and sprinkle with the remaining chopped parsley.
Health Info
Macros
124g
CARBS
37g
FAT
31g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
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