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.
Would give 10 stars if I could. Literally in my top 5 recipes of all time. Even the meat eater are always impressed when I serve it to them
Thank you so much! We are so happy to hear that you and yours have enjoyed the recipe!
so incredibly delicious thank you
You’re so welcome!
Made this tonight and it was epic!!!! Used Cocojune vegan yogurt (my favorite). Also made homemade pita. Sooooo good!
Love it!
This is quickly becoming my go to comfort food.
I can totally understand why!
ANOTHER HIT THAT DIDN’T MISS!!!! I’m so glad I found yall. Now, I didn’t use the pine nuts because they were super expensive this season, but that was the only omission I made to this meal. I used Harmless Harvest organic cultured coconut as my yogurt and when I tell you THIS was the best tzatziki sauce I have ever had!!! I’m eating this meal as I write this review and BABAYYYYY this right here…..is it!! Make this! You will not be disappointed.
Thank you so much Stephanie! This means the world to us
Dude!!! Let me tell you… this was delish, and I made some crazy substitutes!! I can only imagine what it would be like if I had everything!!!
HAHA, glad you enjoyed
Thanks so much for recipes. Things had gotten so boring and plain I was straying to unhealthy choices. This was new with the spice mixture. I liked how while something was cooking I was doing something else.
So glad you got out of your rut!
This recipe was quick and easy to make. I thought it was flavorful and filling.
So excited you enjoyed it