Roasted Potatoes and Chickpeas with Lemon and Oregano
Roasted potatoes and chickpeas are marinated in lemon, garlic, and oregano, then oven-roasted. This easy Greek-inspired vegan dish is full of flavor and perfect for a one-pan dinner or meal prep.
Servings: 4
Calories: 550kcal
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.
Notes
Leftovers can be refrigerated in an airtight container for up to 4 days and enjoyed either reheated or at room temperature.
Nutrition
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
