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!
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 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.
- 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.
- Bake in the oven, uncovered, at 400℉ 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.
Michelle says
I made these potatoes last night for our greek night. I have never marinated potatoes before but so so worth it. These were absolutely delicious and I will definitely be making these again!
Amy Katz says
I'm so happy you enjoyed them, Michelle!
Donna L. says
Excellent, easy, filling, nutritious- 5 stars! Even the non vegans loved it. I added extra lemon juice and garnished it with fresh parsley. Amazingly good! Thank you, Amy!
Amy Katz says
Thanks so much, Donna! I'm so glad everyone enjoyed it.
Kassy says
Made it, loved it, kept well over several days. Thanks Amy for such a tasty, filling, delicious whole food plant based dish.
Amy Katz says
I'm so glad you enjoyed it, Kassy!
Carol says
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!
Amy Katz says
I'm so glad you enjoyed it, Carol!
Mary E Swain says
I have made this several times and shared the recipe with my sister. I usually add some lemon zest and extra oregano. Today I am making it with a zucchini from my garden added since I only had 1 - 1/2 pounds of potatoes. Love your recipes.
Amy Katz says
I'm so happy you are enjoying it, Mary! Great choice to add zucchini.
heather says
I made dried chickpeas. can I use the cooking water instead of broth?
Amy Katz says
I don't recommend that. The broth gives it a lot of flavor. And the cooking water will be thicker.
Karen says
This was OUTSTANDING. Thank you! We're having a heat wave so I made it early in the day and served it at room temperature with some sliced cucumbers and tomatoes and a little wedge of feta. Perfection.
Amy Katz says
I'm so happy you enjoyed it, Karen! I like it at room temperature, too.
Paula says
I want to marry these potatoes. It’s ridiculous. I’ve made a batch every week, for four weeks straight. I’m about to marinate a new batch, but realized I needed to write this review first, since they have changed my life. They are so easy and the chickpeas make this a complete meal. Red onions are transformed into some divine crispy other worldly food after roasting. And don’t get me started on the charred lemony chickpeas. Definitely let them sit overnight if you can - the flavor is so much better! Don’t forget to add the olives when you’re ready to bake (I keep doing that, and I think they are such a nice addition). I’m also going to finish this by saying I’m Greek and I approve of these potatoes!! 🥔
Amy Katz says
I am thrilled to hear how much you are enjoying this recipe, Paula! Thank you so much. 🙂
Mallory says
Omg These potatoes are delicious! Letting them sit overnight definitely is the best option. So flavorful! I took it a step further and added pepperoncini rings. Amazeballs.
Amy Katz says
I love your addition of pepperoncini. I definitely need to try that.
Liz says
Has anyone tried this without oil, or just a tiny amount of oil? The recipe looks delicious, but I'm trying to avoid oil as much as possible. Thanks~
Amy Katz says
Hi Liz! Someone emailed me yesterday and told me she used less oil, and she enjoyed how it turned out.
LisaRose says
Holy Cats! This was by far my favorite recipe of yours. And I really enjoy your recipes, Amy. The 400 oven was a bit too hot so I turned it down to 375 at the halfway point. Also, I used only 1 can of garbanzos and added some lemon zest. Kept everything marinating overnight. What a heavenly aroma. I have to admit, when I went to put away leftovers, some more went into my belly. Yummo!
Amy Katz says
I am so excited to hear this, LisaRose! This is one of my personal favorites!
Laura Meservey says
This was so delicious! I honestly thought it would be too watery due to all of the liquid, but it cooked into the most wonderful sauce. I will definitely make this again!
Amy Katz says
Thank you so much, Laura! It's one of our favorites.
Jennifer says
I absolutely love this dish! It is so easy to make and the leftovers taste even better.
Amy Katz says
Thank you so much, Jennifer! It's one of my favorites, too.
Hayley says
I hope to try this soon with some vegan coconut yogurt! I’m cooking for 1, so do you think it would be better to halve this recipe or could it freeze well?
Amy says
Hi Hayley, I don't think this dish freezes well. I would either eat the leftovers during the week, or you can make half the recipe. Enjoy!
Bree says
So so so good! Instant hit with the family, this is definitely going in the regular rotation!
Amy says
Thanks Bree! I'm so glad everyone enjoyed it!
Lisa says
I tried this recipe for the first time and it was so delicious!! My family loved it 🙂
I can’t wait I make it again, and share it with friends!
Amy says
I'm so glad everyone enjoyed it, Lisa!