Description
A vibrant dish featuring roasted vegetables and chickpeas paired with a creamy tzatziki sauce, embodying the spirit of Mediterranean cuisine.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 red onion, cut into wedges
- 3 cups potatoes, cut into ¾-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 2 teaspoons dried basil
- 3 teaspoons garlic powder
- 3 teaspoons dried oregano
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ¾ teaspoon salt (optional)
- ½ teaspoon freshly ground black pepper
- ½ cucumber, grated with excess moisture removed
- 2 cups plain yogurt (Greek or plant-based)
- ½ cup raw cashews
- 1 cup firm tofu
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ¼ cup fresh dill, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare your veggies: cut the potatoes into ¾-inch cubes, dice the bell pepper, and cut the onion into wedges. Rinse and drain the chickpeas.
- Whisk together paprika, basil, garlic powder, oregano, dill, parsley, salt, and pepper in a small bowl.
- Toss the potatoes, bell pepper, onion, and chickpeas with olive oil and the spice blend on a large baking sheet.
- Spread them out in a single layer for even roasting.
- Roast for about 40 minutes, stirring halfway through.
- Make the tzatziki sauce: blend yogurt, cashews, tofu, and minced garlic until smooth.
- Prepare the cucumber: Stir in grated cucumber, fresh dill, red wine vinegar, salt, pepper, and lemon juice.
- Serve the tzatziki on plates and top with the roasted vegetables and chickpeas.
Notes
Customize your vegetables based on seasonal favorites. For a quicker option, consider using an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg