2 cups baby potatoes, quartered
1/2 tsp each kosher salt and pepper for roasting potatoes
1 to 2 tbsp olive oil for roasting potatoes
1 cup uncooked quinoa
Juice of 1/2 lemon plus more for serving
2 bell peppers, diced
8 oz. cremini mushrooms, quartered
1 tbsp olive oil
1/4 tsp each kosher salt, pepper, garlic powder for cooking bell peppers and mushrooms plus 1 tsp dried oregano
3/4 cup halved cherry tomatoes
1/4 cup chopped kalamata olives
Fresh parsley for serving, optional
1 15 oz. can chickpeas, drained and rinsed
1 tsp olive oil
1/4 tsp each kosher salt, pepper, garlic powder and paprika for chickpeas
Dressing (whisk together in a bowl):
1/4 cup vegan mayo
4 tsp dijon mustard
2 tbsp agave nectar
1/4 tsp garlic powder
1/8 tsp kosher salt
