Inspired by traditional Greek dish, Lemon Roasted Potatoes with Chickpeas is a flavorful one-dish vegan Mediterranean diet meal. Potatoes are marinated in lemon and garlic for maximum flavor along with garbanzo beans, onions, peppers, and oregano. And Kalamata olives are the perfect finishing touch.
Greek dinner inspiration
I love the flavors of Mediterranean-inspired food. Simple ingredients come together to create amazing flavors.
But years ago, I used to make 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.
I made it so often, I had it memorized. In fact, I don't even remember how I first learned the recipe. But now I'm excited to share a vegan version of this one-dish meal!
You will need the following ingredients to make Lemon Roasted Potatoes:
- Gold potatoes -- I like to use medium-sized gold potatoes, although red or white potatoes will work as well. And while I almost always leave the skin on potatoes for added nutrition, I do peel them when making this dish. The reason I do this is because I want the potatoes to absorb as much of the lemony marinade as possible.
- Canned chickpeas (garbanzo beans) -- Or you can cook them from dried before you make this recipe.
- Red bell pepper -- Or substitute green, orange, or yellow.
- Onion -- Yellow, white, or red.
- Lemon juice -- While fresh is best, I won't tell anyone if you use bottled.
- Olive oil -- Extra-virgin, if possible.
- Vegetable broth -- Or bouillon dissolved in hot water.
- Garlic -- You'll want to use fresh garlic for maximum flavor.
- Dried oregano -- Or substitute Italian seasoning blend.
- Salt and pepper -- To taste.
- Kalamata olives -- Or any black olive you prefer. Omit if you don't care for olives.
How to make Lemon Potatoes
Most of the time it takes to make this recipe is hands-off. This means the majority of the time, this dinner can be left unattended while you do other things.
While the total time is about three hours, two of these hours are for marinating, and the other hour or so is for roasting.
Now, you may be thinking you don't have time for this. But you can place the ingredients in the marinade in the morning or even the night before. I like to use a gallon zipper freezer bag. Then place the marinating vegetables in your refrigerator.
Not only will you achieve maximum flavor, but then in the evening, just turn on your oven and relax while everything cooks. All you need to do is stir everything half way through roasting.
This is also a great recipe to make on the weekend so you can enjoy it for lunches during the week. It's perfect for batch cooking and meal prep.
I love the combination of roasted vegetables and legumes. Greek Lemon Potatoes with Chickpeas is such a satisfying comforting dinner, and a complete one-dish meal.
But if you have extra time, you can eat serve it with a salad or side. If I'm entertaining guests, I like to make Moroccan Carrot Salad or Vegan Tomato Cucumber Feta Salad, both of which can be prepped in advance. Or if you want to offer a green vegetable, Italian Green Beans with Tomatoes and Garlic is a great choice.
More potato recipes
According to Blue Zones researcher Dan Buettner, centenarians in Ikaria, Greece had a diet consisting of about 9% potatoes for most of their lives. And if that's not reason enough to eat more spuds, they are a tasty, filling, and versatile staple ingredient. These are some of my favorite ways to enjoy them:
- Dill Roasted Garbanzo Beans with Potatoes
- Olive Oil Mashed Potatoes
- Grilled Potatoes with Lemon Herb Sauce
- Greek Potato Salad
- Vegan Potato Leek Soup
- Slow Cooker Cacciatore
This easy recipe makes 4 main dish servings. Any leftovers can be refrigerated for up to 5 days and enjoyed either reheated or at room temperature.
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Greek Lemon Roasted Potatoes with Chickpeas
- 2 pounds medium gold potatoes, peeled and quartered
- 2 cans chickpeas, (3 cups) rinsed and drained
- 1 red bell pepper, sliced
- 1 small onion, sliced
- ½ cup lemon juice
- ⅓ cup olive oil
- 1 cup vegetable broth
- 4 cloves garlic, roughly chopped
- 1 teaspoon dried oregano
- salt and pepper, to taste
- ½ cup Kalamata olives, pitted
- Place the potatoes, chickpeas, bell pepper, onion, lemon juice, olive oil, vegetable broth, garlic, oregano, and salt and pepper in a resealable gallon freezer bag or large container with a lid.
- 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. (Line with aluminum foil for easier clean up, if desired.) Add the Kalamata olives and toss with the ingredients in the dish.
- Bake in the oven, uncovered, at 400 degrees F for an hour, or until the potatoes are tender and lightly browned, stirring half way through. Enjoy!
Nutritional information is an estimation only.
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