Whether you make it a bowl or throw it in a pita or wrap, you’re going to love the easiness of these Mediterranean Roasted Chickpeas and Potatoes with Vegan Tzatziki dish! Sheet pan, 30 minutes, quick clean up!
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One of my go-to hacks for an easy, flavorful dinner? Load it up with spices.
As a long-time vegan, I’ve learned that when you’re working with simple, wholesome ingredients—like potatoes and chickpeas—it’s the spices that really bring everything to life. That’s exactly what makes this Vegan Mediterranean Roasted Chickpeas and Potatoes dish such a hit in our house.
It’s one of those meals that looks and tastes like you spent way more time on it than you actually did. But it’s just a simple sheet pan dinner that comes together in about 30 minutes. Warm spices, crisped-up chickpeas, golden roasted potatoes, and it all gets tied together with a cool, creamy oil-free vegan tzatziki that adds the perfect contrast.
This is a weeknight favorite for us—easy to customize, packed with plant-based protein and fiber, and perfect for serving with pita, greens, or just as-is straight from the pan.
Jump to:
Why You’ll Love This Recipe
- Flavor – We’re taking something so easy (chickpeas and potatoes) and loading it up with spices to get bold, delicious flavor
- Meal Prep – This recipe is good in the fridge for up to 5 days, making it a great meal prep option for the whole week
- Sheet Pan- Who doesn’t love easy clean up and doing the bulk of this recipe on a baking sheet means that you get to have it all done at the same time
Recipe Ingredients
Gather your ingredients!
Chickpeas
These are the protein showcase of the bowl. When spiced and roasted like in this bowl, they add texture, warmth, and heartiness.
Substitute: While they won’t get crispy like chickpeas, you can also do this with white beans like great northern, butter beans, or cannellini.
Potatoes
We are using yellow or russet potatoes. They add a satisfying starchy base and absorb the spices well, making the dish feel filling and comforting.
Substitute: You can also use sweet potatoes or other root vegetables (turnips, beets, celery root, carrots, etc).
Olive oil
A classic Mediterranean fat that helps coat and roast the potatoes and chickpeas, carries flavor, and adds richness.
Garlic
Infuses the chickpeas and potatoes with deep savory flavor and adds a classic Mediterranean aroma.
Spices
This spice blend brings together earthy, warm, smoky, and fresh flavors—typical of Mediterranean dishes. We’re using cumin, coriander, salt, smoked paprika, turmeric, garlic powder , black pepper, cinnamon, dried dill, and cloves.
Lemon Juice
Adds brightness and acidity, lifting the flavors and helping cut through the richness of the oil and potatoes.
Oil Free Vegan Tzatziki
We’re making a delicious homemade vegan sauce using non-dairy yogurt, garlic, cucumber, fresh dill and parsley, salt, lemon juice and zest.
Add-ins: To make it like traditional tzatziki, you would add 1 tablespoon olive oil.
Substitutions: You could swap the yogurt for vegan mayo and/or the cucumber for grated zucchini.
See my recipe card below for a complete list of the ingredients with measurements.
Other Vegan Bowl Dishes to Try:
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Mediterranean Bowl with Roasted Chickpeas, Potatoes, and Vegan Tzatziki
Ingredients
For the Chickpeas and Potatoes
- 2 teaspoons cumin
- 1 ½ teaspoons coriander
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ½ teaspoon dried dill
- ½ teaspoon cloves
- 2 15 oz cans chickpeas, drained and rinsed (575g or 3 cups cooked)
- 2 yellow or russet potatoes, small cubed (medium sized)
- 5 garlic cloves, minced
- ¼ cup olive oil (55g)
- Juice from 1 lemon
For the Oil Free Vegan Tzatziki
- 2 cups non-dairy yogurt (unsweetened, not flavored) (480g)
- 1 clove garlic (or ¼ teaspoon of garlic powder)
- 1 mini cucumber minced (about ½ a cup)
- 3 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 2 tablespoon fresh lemon juice
- 2 teaspoon lemon zest
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 400°F/200˚C. Line a large baking sheet with parchment paper and set aside. In a small bowl, add 2 teaspoon cumin, 1 ½ teaspoon coriander, 1 teaspoon salt, smoked paprika, and turmeric, ½ teaspoon each garlic powder, black pepper, cinnamon, dill, and cloves. Whisk together and set aside.
- In a large bowl, add the 30 oz of chickpeas, 2 medium cubed potatoes, and 5 cloves garlic. Drizzle with ¼ cup oil and juice of 1 lemon. Toss together. Add half the seasonings and stir to combine. Add remaining seasonings and stir again.
- Pour onto the prepared baking sheet and spread into an even layer. Bake for 20-30 minutes or until potatoes are fork tender and chickpeas are crispy.
- While the chickpeas and potatoes bake, make the sauce. In a bowl, add all the sauce ingredients.
- Stir together well. Add salt, if desired, to taste.
- To serve: As a bowl: Spoon the tzatziki into the bottom. Spoon potatoes and chickpeas on top. Add additional toppings as needed.In a pita: Place the chickpeas and potatoes in the bottom, add optional toppings, drizzle with sauce over top.
Notes
Video
Nutrition
Recipe FAQs:
We used unsweetened, plain So Delicious yogurt for ours. You want to make sure whatever yogurt you go with doesn’t have a strong flavor or a flavor you don’t like in general since it’s a huge part of the dish.
Tip: If the only non-dairy yogurt you can find already has a lot of tanginess, then you can use less lemon juice/zest to alter to your desire.
Use a safe for you non-dairy yogurt and you have a top 9 allergen free recipe.
Store the chickpeas and potatoes in a tightly sealed container in the fridge. In a separate container, store the tzatziki in an air tight container. Both are good for 5 days when stored properly.
Yes. Store each part separately in air tight, freezer safe containers. Consume within 3 months.
Delicious!!
Yay!
This was super delicious! Next time I will use two sheet pans for the potatoes and chickpeas so they have enough room to achieve the desired crunchiness.
Glad you enjoyed it!
The spice mix on this recipe was AMAZING! Thanks for sharing you wonderful recipes. It inspires me to eat more plant based meals!
Love that!
This looks really nice. However, I try to use the minimum of oil in my cooking. A quarter of a cup seems a lot. Is it possible to cook this dish with less oil? And can it be cooked in an air fryer?
Yes to both! Use as you need
This was excellent. I used coconut/cashew yogurt for the sauce. I thought it would be very spicy based on the amount of spice in the recipe but it was just right.
So glad you went with it!
i’ve just watched you make this – can’t wait to TRY IT!! I’m giving it 5 stars in anticipation of scrumptious meal. 🌠
We’re in our late 70’s, been vegetarian for 35 yrs. The meals were nourishing but pretty mundane back then – so much more adventurous now. 😍🙋🏼♀️
Hope you love it as much as we do!
This was delicious. The spicing was lovely.
So glad you think so!