Mediterranean Chickpea, Potato, and Tomato Bowl

A hearty Mediterranean-inspired bowl with roasted potatoes, seasoned chickpeas, fresh tomatoes, and a lemon-tahini dressing enhanced with warm spices.

Ingredients

• 1 medium (about 200g), Yukon Gold or red potatoes recommended Potatoes
• 1 medium (about 150g), Roma or vine-ripened recommended Tomatoes
• 1/2 cup (about 85g), cooked Chickpeas
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp, fresh Lemon Juice
• 1 tbsp Tahini
• 1 clove, minced Garlic
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Coriander
• to taste, preferably sea salt Salt
• to taste, freshly ground Black Pepper
• 2 tbsp chopped, flat-leaf preferred Fresh Parsley
• 1/4 tsp Smoked Paprika
• to taste Optional: Pinch of red pepper flakes

Instructions

1. Preheat oven to 425°F (220°C). Higher heat encourages better caramelization.
2. Wash and dice the potatoes into 3/4-inch pieces. Smaller pieces roast more quickly and evenly. Yukon Gold or red potatoes work best due to their creamy texture.
3. In a bowl, toss potato pieces with 1 tbsp extra virgin olive oil, smoked paprika, ground cumin, ground coriander, salt, and pepper. Ensure potatoes are evenly coated.
4. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. This prevents sticking and aids in browning.
5. Roast for 25-30 minutes, flipping halfway through, or until golden brown and tender. Check for doneness by piercing with a fork; it should slide in easily.
6. While potatoes are roasting, drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel for better roasting.
7. In the same bowl used for the potatoes, toss the chickpeas with 1 tbsp extra virgin olive oil, minced garlic, salt, and pepper.
8. In the last 10 minutes of roasting the potatoes, add the chickpeas to the baking sheet, spreading them in a single layer. Roast until lightly browned and slightly crispy. Keep a close eye to prevent burning.
9. Dice the tomatoes into 1/2-inch pieces.
10. Prepare the lemon-tahini dressing: In a small bowl, whisk together the fresh lemon juice, tahini, and 2 tablespoons of cold water. Cold water helps emulsify the dressing. Adjust consistency with more water as needed until it's pourable but not too thin. Taste and adjust salt and lemon juice as needed.
11. In a bowl, combine the roasted potatoes, roasted chickpeas, and diced tomatoes.
12. Pour the lemon-tahini dressing over the mixture. Toss gently to combine, being careful not to crush the potatoes.
13. Garnish generously with fresh parsley and a pinch of red pepper flakes, if desired, for a bit of heat. Serve warm immediately for best flavor and texture.

Cuisine: Mediterranean

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

Prep Time: 15 mins

Cook Time: 35 mins

Serving Size: 1

Meal Type: lunch