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.
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!