Inspired by lemony Greek potatoes, Roasted Potatoes and Chickpeas is a flavorful one-dish meal. Potatoes and garbanzo beans are marinated with lemon and garlic along with onions, sweet peppers, and oregano, then roasted in the oven until tender. If you like, add some Kalamata olives for the perfect finishing touch.
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Many years ago before I became vegan, I often cooked a Greek recipe that was one of my go-to dinners. It consisted of potatoes and chicken baked in a marinade of lemon juice, olive oil, garlic, and oregano.
This Lemon Roasted Potatoes and Chickpeas recipe is inspired by that dish and is incredibly easy to make. But make sure you allow time for the ingredients to marinate for maximum flavor.
If you enjoy the flavors of dishes like Mediterranean chickpea and potato soup, this is the recipe for you.
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Why you'll love this recipe
- It's loaded with lemony flavor.
- It's a complete meal on its own.
- The leftovers taste amazing.
Ingredients
- Gold potatoes (I recommend medium-sized yellow or yukon gold potatoes, although red or white potatoes will work as well. While you can leave the skin on if you prefer, I like to peel the potatoes so that they absorb as much of the lemony marinade as possible.)
- 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
Variations
- Use any color of sweet bell pepper you have on hand, like green, yellow, or orange, if you don't have red
- Or use different fresh vegetables, like carrots, green beans, or cherry tomatoes
- Seasoning blends like Greek seasoning or Italian seasoning can be substituted in place of the oregano
- Not a fan of olives? Feel free to leave them out!
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
This roasted potatoes and chickpeas recipe is mostly hands-off. The majority of the time required to make it is for marinating and roasting in the oven.
- Combine the ingredients in a zipper freezer bag or storage container with a lid. Shake well, then place in the refrigerator to marinate for at least 2 hours.
- Transfer to a baking dish and stir in the olives.
- Bake uncovered, stirring halfway through, until most of the liquid has been absorbed and the potatoes are tender when pierced with a fork.
Amy's tip
For the ultimate flavor, allow the ingredients to marinate in the refrigerator overnight.
Serving suggestions
Roasted Potatoes and Chickpeas is a satisfying and comforting dinner, and a complete one-dish meal. It's also delicious served with a salad or side.
It pairs well with Moroccan shredded carrot salad or vegan tomato cucumber feta salad, both of which can be prepped in advance. Or if you prefer a cooked green vegetable, Italian green beans with tomatoes and garlic is a great choice.
Storing
Leftover roasted potatoes and chickpeas can be refrigerated in an airtight container for up to 4 days and enjoyed either reheated or at room temperature. For best results, freezing is not recommended.
Recipe FAQs
If you want to use dried beans, cook them in advance before making this recipe. You will need 1 cup of dried chickpeas which will be approximately 3 cups when cooked.
Yes, they are one in the same. The word chickpea is derived from Latin, while the word garbanzo is derived from Spanish.
It's common for recipes to call for rinsing canned beans for a couple of reasons. First, it helps reduce the amount of sodium. Second, the liquid the beans are packed in may change the texture of a dish.
More vegan potato and chickpea recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes. 💙
Love and Veggies,
Amy
📋 Recipe
Lemon Roasted Potatoes and Chickpeas
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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℉ (200℃) for an hour, or until the potatoes are tender when pierced with a fork and lightly browned, stirring half way through.
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?