Vegan Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad

Ingredients:

For the roasted potatoes:

• 2 large potatoes, diced into cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

For the spiced chickpeas:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the quinoa salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup mixed vegetables (such as bell peppers, cherry tomatoes, cucumber, red onion), diced
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread them out on a baking sheet lined with parchment paper and roast in the preheated oven for about 25-30 minutes, or until golden brown and crispy.
3. While the potatoes are roasting, prepare the spiced chickpeas. In a separate bowl, toss the chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper until well combined. Spread them out on another baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes, or until crispy.
4. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it cool slightly.
5. In a large mixing bowl, combine the cooked quinoa, roasted potatoes, spiced chickpeas, mixed vegetables, and chopped parsley. Drizzle with lemon juice and toss everything together until well combined. Season with additional salt and pepper to taste.
6. Serve the salad warm or cold, garnished with extra parsley if desired. Enjoy your Vegan Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad!