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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
$2.53
PER SERVING
Potato-Chickpea Medley with Tangy Mustard Dressing
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Ingredients
16 INGREDIENTS
4 SERVINGS
Olive Oil
4 tbsp olive oil
divided
Canned Chickpeas
15 oz canned chickpeas
drained and rinsed
Dried Oregano
1 tsp dried oregano
Cherry Tomatoes
3/4 cup cherry tomatoes
halved
Agave Nectar
2 tbsp agave nectar
Dijon Mustard
4 tsp dijon mustard
Black Pepper
1/2 tsp black pepper
divided
Vegan Mayo
1/4 cup vegan mayo
Quinoa
1 cup quinoa
uncooked
Baby Potatoes
2 cups baby potatoes
halved
Cremini Mushrooms
8 oz cremini mushrooms
sliced
Kalamata Olives
1/4 cup kalamata olives
chopped
Kosher Salt
1 tsp kosher salt
divided
Lemon
1 whole lemon
juiced
Bell Pepper
1 whole bell pepper
sliced
Fresh Parsley
2 tbsp fresh parsley
chopped
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.
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Health Info
Macros
124g
CARBS
37g
FAT
31g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE