RANCH PITAS WITH ROASTED POTATOES & CHICKPEAS

This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

3 medium russet potatoes, cut into wedges
1 15 oz can of chickpeas, drained and rinsed (save the liquid for vegan meringue!)
3 tbsp olive oil
1 tsp garlic powder
1 tsp salt
¼ tsp pepper
½ cup vegan mayonnaise
¼ cup fresh parsley, chopped
2 tbsp fresh celery leaves, chopped
½ tbsp apple cider vinegar or white vinegar
½ tsp mustard (I use stoneground)
¼ tsp dried dill
¼ tsp dried tarragon
4-5 cups fresh baby spinach
4 soft pitas
¼ cup sprouts or microgreens, optional

View the full recipe at Produce On Parade →