Tomato, Potato & Chickpea Medley with Lemon-Herb Dressing

A vibrant mix of roasted vegetables and chickpeas tossed in a zesty lemon-herb dressing, served warm or cold.

Ingredients

• 1 cup diced Potatoes
• 1 cup quartered Tomatoes
• 1/2 cup, drained and rinsed Chickpeas
• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1 clove, minced Garlic
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Basil
• Pinch (optional) Red Pepper Flakes
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1 tbsp olive oil, salt, and pepper.
3. Spread potatoes on a baking sheet and roast for 15 minutes.
4. Add tomatoes and chickpeas to the baking sheet. Drizzle with remaining 1 tbsp olive oil. Sprinkle with minced garlic, oregano, basil, and red pepper flakes (if using). Season with salt and pepper.
5. Roast for another 15 minutes, or until potatoes are tender and slightly browned, and tomatoes have softened.
6. Drizzle with lemon juice before serving. Taste and adjust seasonings if needed.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian,vegan

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch