Spicy Yogurt Roasted Potato Wedges with Chickpeas
Crispy roasted potato wedges and seasoned chickpeas, drizzled with a spiced Greek yogurt dressing, create a high-protein, satisfying meal perfect for a quick lunch or dinner.
5 min
Prep
20 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 4 potato
- 1 can canned chickpeas
- 2 cups greek yogurt
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2 tablespoons lemon juice
- salt — to taste
- black pepper — to taste
- 2 tablespoons parsley
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Scrub the potatoes clean and cut them into wedges.
- 3
In a bowl, toss the potato wedges with 2 tablespoons of olive oil, paprika, garlic powder, salt, and pepper.
- 4
Spread the potatoes on a baking sheet in a single layer and roast for 15 minutes.
- 5
Drain and rinse the canned chickpeas, then pat dry with a paper towel.
- 6
In a separate bowl, combine the chickpeas with 1 tablespoon of olive oil, cayenne pepper, salt, and pepper, then add to the baking sheet with the potatoes.
- 7
Roast for an additional 10 minutes, or until potatoes are golden and chickpeas are crispy.
- 8
Meanwhile, in a small bowl, mix Greek yogurt with lemon juice, salt, and pepper to make the dressing.
- 9
Once potatoes and chickpeas are done, arrange them on a serving platter or individual plates.
- 10
Drizzle the yogurt dressing over the top and garnish with chopped parsley before serving.
Cook it this week.
NeatEat plans Spicy Yogurt Roasted Potato Wedges with Chickpeas — and the rest of your week — around your budget, groceries included.