Roasted Potato and Chickpea Greek Bowl
This vibrant bowl pairs crispy roasted potatoes and chickpeas with classic Greek salad elements — juicy tomatoes, cucumber, olives, tangy feta, and a zesty lemon-oregano dressing. It’s a nutrient-packed vegetarian meal that’s filling enough for lunch or dinner while staying light and fresh.
Time Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Ingredients
For the Roasted Potatoes & Chickpeas
Baby potatoes 600 g (or 4 medium potatoes), cut into bite-size chunks
Canned chickpeas 1 can (400 g), drained and rinsed
Olive oil 3 tbsp
Garlic powder 1 tsp
Smoked paprika 1 tsp
Dried oregano 1 tsp
Salt ½ tsp
Black pepper ¼ tsp
For the Greek Salad Base
Romaine lettuce 4 cups, chopped
Cherry tomatoes 1½ cups, halved
Cucumber 1 medium, diced
Red onion ¼ cup, thinly sliced
Kalamata olives ½ cup, pitted and halved
Feta cheese ½ cup, crumbled
Fresh parsley ¼ cup, chopped
For the Lemon-Oregano Dressing
Olive oil 3 tbsp
Lemon juice 2 tbsp
Red wine vinegar 1 tbsp
Dijon mustard 1 tsp
Dried oregano 1 tsp
Salt ¼ tsp
Black pepper ⅛ tsp
Instructions
Step 1 – Roast the potatoes and chickpeas
Preheat oven to 200°C / 400°F.
On a large baking sheet, toss potato chunks and chickpeas with olive oil, garlic powder, paprika, oregano, salt, and pepper.
Spread out evenly and roast for 25–30 minutes, flipping halfway through, until potatoes are golden and chickpeas are crisp.
Step 2 – Prepare the Greek salad base
In a large mixing bowl, combine romaine, tomatoes, cucumber, red onion, olives, feta, and parsley.
Set aside until ready to assemble.
Step 3 – Make the lemon-oregano dressing
In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, Dijon mustard, oregano, salt, and pepper until well combined.
Step 4 – Assemble the bowls
Divide the salad base among 4 bowls.
Top with roasted potatoes and chickpeas.
Drizzle generously with the lemon-oregano dressing just before serving.
Notes & Tips
Extra crunch: Sprinkle with toasted pine nuts or pumpkin seeds.
Warm & fresh combo: Keep potatoes and chickpeas warm while assembling — the contrast with cold salad is delicious.
Make it vegan: Omit the feta or use a plant-based alternative.
Make ahead: Roast potatoes/chickpeas up to 2 days ahead and reheat before serving.
Frequently Asked Questions
Q1: Can I use sweet potatoes instead of regular potatoes?
Yes — they’ll add a natural sweetness and pair beautifully with the dressing.
Q2: Can I air fry instead of roasting?
Absolutely — air fry at 200°C / 400°F for 15–20 minutes, shaking halfway.
Q3: How can I make it more filling?
Serve over cooked quinoa, couscous, or brown rice for a heartier meal.
Nutritional Value
Calories: 390 kcal
Protein: 11 g
Fat: 20 g
Carbohydrates: 46 g
Fiber: 9 g
Sodium: 550 mg