Description
A delightful dish celebrating fresh vegetables and Mediterranean flavors, perfect as a side or light main course.
Ingredients
Scale
- 1 can Chickpeas, drained and rinsed
- 1 medium Red Bell Pepper
- 1 medium Red Onion
- 2 medium Potatoes, cubed into ¾-inch pieces
- 3 tablespoons Olive Oil
- 1 teaspoon Paprika
- 1 teaspoon Dried Basil
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Dill
- 1 teaspoon Dried Parsley
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 cup Yogurt (Greek or Plant-based)
- ¼ cup Raw Cashews (optional)
- ½ cup Firm Tofu
- 1 clove Garlic, minced
- 1 medium Grated Cucumber
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Fresh Dill
- 1 tablespoon Lemon Juice
Instructions
- Preheat your oven to 425°F (220°C).
- Toss chickpeas, red bell pepper, red onion, potatoes, olive oil, paprika, dried basil, garlic powder, dried oregano, dried dill, dried parsley, salt, and black pepper together in a large bowl until well coated.
- Spread the mixture onto a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Prepare the tzatziki by combining yogurt, raw cashews (if using), firm tofu, minced garlic, grated cucumber, red wine vinegar, fresh dill, and lemon juice in a mixing bowl. Mix well until smooth and creamy.
- Remove the roasted vegetables from the oven and let them cool slightly.
Notes
Feel free to swap in your favorite vegetables. Ensure the cucumber is well-drained to prevent the tzatziki from becoming too watery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg