Inspired by lemony Greek potatoes, this roasted potatoes and chickpeas dish is a flavorful one-pan meal. The ingredients are marinated with lemon juice, garlic, and oregano, then roasted with onions and sweet peppers until tender. Add some Kalamata olives for the perfect finishing touch.
Before I became vegan, one of my go-to dinners was a Greek recipe made with chicken and potatoes baked in a simple marinade of lemon, olive oil, garlic, and oregano. This version keeps all those vibrant flavors but swaps the chicken for chickpeas, creating a hearty plant-based meal that’s just as satisfying.
It’s incredibly easy to make, but don’t skip the marinating step. That's the key to getting the best flavor. If you enjoy lemony dishes like my Mediterranean chickpea and potato soup and Greek potato salad, this recipe is sure to be a new favorite.
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This is one of the most delicious dishes I’ve ever made. I didn’t change a thing. It makes A LOT which is good because it keeps well too. Thank you so much!
- Carol
Ingredients
- Gold potatoes (I like to use medium Yukon Golds, but red or white potatoes work, too. I prefer to peel them so they soak up the lemony marinade.)
- Canned chickpeas
- Red bell pepper
- Onion (Yellow, white, or red)
- Lemon juice
- Olive oil
- Vegetable broth (or bouillon dissolved in hot water)
- Garlic
- Dried oregano
- Salt and pepper
- Kalamata olives (optional but recommended)
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make roasted potatoes and chickpeas
This recipe is mostly hands-off. The oven does the work, but be sure to marinate the ingredients in advance for maximum flavor.
- In a zipper freezer bag or storage container with a lid, combine the potatoes, chickpeas, peppers, onions, and marinade ingredients. Shake well to coat.
- Refrigerate for at least 2 hours, or overnight if you have time.
- Preheat the oven and transfer the mixture to a baking dish. Stir in the olives.
- Roast uncovered, stirring once halfway through, until the potatoes are fork-tender and most of the liquid is absorbed.
Serving suggestions
Roasted potatoes and chickpeas make a satisfying one-dish meal on their own, but you can easily round it out with a fresh salad or veggie side.
Try it with Moroccan shredded carrot salad or vegan tomato cucumber feta salad, both can be prepped in advance. Or pair it with something warm like Italian green beans with tomatoes and garlic.
This dish is also easy to customize. Feel free to toss in extra veggies or change things up based on what’s in your fridge. It’s flexible and great for leftovers.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Roasted Potatoes and Chickpeas with Lemon and Oregano
Ingredients
- 2 pounds medium gold potatoes, peeled and quartered
- 2 15-ounce cans chickpeas, (3 cups cooked) rinsed and drained
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 cup vegetable broth
- ½ cup lemon juice
- ⅓ cup extra virgin olive oil
- 4 cloves garlic, roughly chopped
- 1 teaspoon dried oregano
- salt and pepper, to taste
- ½ cup Kalamata olives, pitted
Instructions
- Place the potatoes, chickpeas, bell pepper, onion, vegetable broth, lemon juice, olive oil, garlic, oregano, and salt and pepper in a resealable gallon freezer bag or large container with a tight-fitting lid.2 pounds medium gold potatoes, 2 15-ounce cans chickpeas, 1 red bell pepper, 1 small onion, 1 cup vegetable broth, ½ cup lemon juice, ⅓ cup extra virgin olive oil, 4 cloves garlic, 1 teaspoon dried oregano, salt and pepper
- Toss to combine the ingredients together by shaking the sealed bag or container.
- Place in the refrigerator to marinate for at least two hours (or overnight).
- Transfer the ingredients with the remaining marinade to a large baking dish. Add the Kalamata olives and toss with the ingredients in the dish.½ cup Kalamata olives
- Bake in the oven, uncovered, at 400°F (200°C) for an hour, or until the potatoes are tender when pierced with a fork and lightly browned, stirring half way through.
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Notes
Nutrition
Nutritional information is an estimation only.
Linda says
This is a good easy recipe. No bell peppers so I used carrots and king oyster mushrooms. Liked how there was only one pan to wash. Will definitely cook and maybe add cauliflower. Thanks for sharing the recipe
Amy Katz says
I'm so glad you enjoyed it, Linda! I also like to use different vegetables to change it up. Great ideas!
Tee says
Very tasty! I used more lemon zest and less lemon juice to reduce acidity. I loved it and will make it again. It was easy to put together too!
Amy Katz says
I'm so glad you enjoyed it! Lemon zest is always a good idea. 🙂
Heather B. says
Delicious! I added marinated artichoke hearts, and not being vegan, Feta to serve. I'll definitely make this again!
Amy Katz says
Great additions, Heather! I'm so happy you enjoyed it.
Marie says
I made this delicious recipe for supper tonight and It is a dish I will serve often. I’m allergic to peppers so I substituted with carrots. Also, instead of Yukon gold potatoes I halved red baby potatoes and added pieces of corn on the cob. So yummy!
Amy Katz says
Love the variations, Marie! I'm so happy you enjoyed the recipe.
Gerry says
We really enjoyed this recipe. Thanks so much.
Amy Katz says
I'm so glad, Gerry! Thank you for taking the time to leave a comment.
Sue says
I made this and added a jar of grilled artichokes when i added the kalamata olives before baking.......also added some urfa pepper (spicy, smoky)......it was amazing...thank you for the recipe.....
Amy Katz says
Love these ideas, Sue! Thanks so much for sharing. 🙂
Vicky says
I was looking for something to make for dinner and came across this recipe. Admittedly, I didn't have time to let it marinate, so I just made it and put it into the oven. It was FANTASTIC! So, so good! I'll be making this one often and planning in advance next time to let it marinate. Thanks for the amazing recipe!
Amy Katz says
Thank you so much, Vicky! I appreciate you coming back to leave a rating and comment. 🙂
Laura Parker says
Has anyone used a different type of olive?