Greek Lemon Roasted Potatoes with Chickpeas
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5 from 3 votes

Greek Lemon Roasted Potatoes with Chickpeas

Inspired by a traditional Greek recipe, vegan Lemon Roasted Potatoes with Chickpeas is an easy one-dish meal flavored with garlic, lemon, and oregano.
Course Main Course
Cuisine Greek, Mediterranean
Prep Time 30 minutes
Cook Time 1 hour
Marinating Time 2 hours
Total Time 1 hour 30 minutes
Servings 4
Calories 550kcal
Author Amy Katz


  • 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
  • 1/2 cup lemon juice
  • 1/3 cup olive oil
  • 1 cup vegetable broth
  • 4 cloves garlic roughly chopped
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1/2 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!


Leftovers can be refrigerated for up to 5 days and enjoyed either reheated or at room temperature.


Calories: 550kcal | Carbohydrates: 67g | Protein: 18g | Fat: 25g | Saturated Fat: 3g | Sodium: 1153mg | Potassium: 1409mg | Fiber: 17g | Sugar: 3g | Vitamin A: 1155IU | Vitamin C: 78.9mg | Calcium: 176mg | Iron: 10.7mg