Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
  • 2 red potatoes, medium diced
  • ½ tsp each kosher salt and pepper for roasting potatoes
  • 1 to 2 tbsp olive oil for roasting potatoes
  • 1 cup uncooked quinoa
  • Juice of ½ lemon plus more for serving
  • 2 bell peppers diced
  • 8 oz. cremini mushrooms quartered
  • 1 tbsp olive oil for vegetables
  • ¼ tsp each kosher salt, pepper, garlic powder for cooking bell peppers and mushrooms
  • 1 tsp dried oregano
  • ¾ cup halved cherry tomatoes
  • ¼ cup chopped kalamata olives
  • Fresh parsley for serving optional
  • 1 15 oz. can chickpeas drained and rinsed (½ cup dry)
  • 1 tsp olive oil for chickpeas
  • ¼ tsp each kosher salt, pepper, garlic powder and paprika for chickpeas
  • subheading: Dressing (whisk together in a bowl):
  • ¼ cup vegan mayo
  • 4 tsp dijon mustard
  • 2 tbsp agave nectar
  • ¼ tsp garlic powder
  • ⅛ tsp kosher salt
Note: Ingredients may have been altered from the original.
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer