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.
Wow wow wow wow wow wow wow!!! SOOOOOOO GOOD 🤤
This recipe made me feel like I really did something. Just the smell alone with those spices was incredible!
I did use the vegan tzaziki from Trader Joe’s on a pita with this on top which was great. Eventually I’ll make the one in this recipe too because I will ABSOLUTELY be coming back to this one!
I really appreciate your comment—thank you!
Not nuts about it. I like roasted potatoes and chick peas but not a fan of the spices. something is bitter. Also too much work. Prep time about a half hour plus. cooking a half hour. And I’d just buy tzatziki sauce. I guess I’d try it again with different spices.
Thanks for the feedback. Hope you’ll try a different recipe.
This was quick, easy and tasty. Thanks for another fine recipe.
So glad you enjoyed it!
I know we say this about all of your recipes, but this is one of our favorites. The blend of spices and the tzaziki sauce is so delicious. The house smelled amazing while it was cooking. Definitely added into the rotation of meals. Thank you!
HAHA, but we love this! Keep it coming. Can’t wait to see what you try next
This recipe is so good! Immediately going into the monthly meal rotation. So easy and delicious!
YAY!
You are a culinary genius. Absolutely enjoy making this, and the flavors compliment each other so very well. Top this off with the mango chia pudding dessert. It was lip licking good. (KFC ain’t got nothing on me) ok, that was bad.
hahah no, loved the joke, glad you enjoyed!
I LOVED this! Made it for the first time last night, and after my partner and I both had seconds, I still had enough for leftovers today. It tasted great and looked lovely on the plate. Will be making this again, and will serve it at book club!
Love the idea of serving it for book club! Hope everyone continues to enjoy