Mediterranean Chickpea, Potato, and Tomato Bowl with Lemon-Herb Dressing

A nutritious and flavorful gluten-free, dairy-free, and vegetarian lunch bowl featuring roasted potatoes, chickpeas, and fresh tomatoes, topped with a vibrant lemon-herb dressing.

Ingredients

• 1 medium Potatoes
• 1 medium, ripe Tomatoes
• 1/2 cup, cooked Chickpeas
• 2 tbsp Extra Virgin Olive Oil
• 1.5 tbsp Fresh Lemon Juice
• 1/2 tsp Dried Oregano
• 1/4 tsp Garlic Powder
• 1/4 tsp Smoked Paprika
• to taste Salt
• to taste Freshly Ground Black Pepper
• 1 tbsp, chopped Fresh Parsley
• 1/4 medium, thinly sliced (optional) Red Onion

Instructions

1. Preheat oven to 400°F (200°C).
2. Dice the potato into small, even cubes. Quarter the tomato.
3. In a bowl, toss potatoes and chickpeas with 1 tbsp olive oil, oregano, garlic powder, smoked paprika, salt, and pepper.
4. Spread the potato and chickpea mixture in a single layer on a baking sheet lined with parchment paper to prevent sticking. Roast for 25 minutes, flipping halfway through, or until the potatoes are tender and lightly browned.
5. While the potatoes are roasting, prepare the lemon-herb dressing by whisking together lemon juice, remaining 1 tbsp olive oil, chopped parsley, salt, and pepper.
6. Once the potatoes are roasted, transfer them to a bowl.
7. Add the tomatoes and sliced red onion (if using), then toss gently with the lemon-herb dressing.
8. Taste and adjust seasonings as needed.
9. Serve warm.

Cuisine: Mediterranean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch