Preheat the oven to 200 degrees.
To make the ranch dressing, add the non-dairy yoghurt and the vinegar to a jar. Stir and let sit for 5 minutes. This will curdle and create 'vegan buttermilk'. Add the rest of the ingredients and stir to combine. Taste and adjust seasonings as needed. Place in the fridge and allow to cool for 30 minutes - it will thicken as it sits.
Chop the potatoes into wedges, leaving the skin on. Place into a roasting tray that's been well-oiled. Add the southern-fried seasoning, salt and pepper. Shake to coat. Place the tray in the oven and roast for 20 minutes.
Heat some oil in a frying pan. Add the drained chickpeas and add them to the frying pan, cooking for 10 minutes. Once the potatoes are cooked, add the potatoes to the frying pan. Stir to combine.
Once everything has cooked, add a couple of spoonfuls of the ranch dressing to a plate. Add some of the potato and chickpea mixture onto the ranch. Add some sliced avocado and pickled red onion. Season with salt and pepper, garnish with some corriander and enjoy.