DinnerTray bakesVegan

Lemon oregano chickpea and potato tray bake

Name: Lemon oregano chickpea and potato tray bake
Prep time: 40 min
Ingredients: 1 can (400 g) chickpeas, drained; 2 cups baby potatoes, halved, chopped; 2 cups red onion, chopped; 1 tablespoon olive oil; Juice and zest of 1 lemon; 1 teaspoon dried oregano; Salt and black pepper, to taste

Prep: 40 min Dinner Vegan tray bakes

Roasted potato wedges seasoned with herbs on a baking tray.

What you’ll need

Ingredients

1 can (400 g) chickpeas, drained
2 cups baby potatoes, halved, chopped
2 cups red onion, chopped
1 tablespoon olive oil
Juice and zest of 1 lemon
1 teaspoon dried oregano
Salt and black pepper, to taste

Let’s get cooking

Instructions

Heat the oven to 200 C (400 F). Line a large baking tray with parchment.
Toss the protein and vegetables with the oil, seasonings, salt, and pepper. Spread everything in a single layer.
Roast for 25–30 minutes, turning once, until golden and tender. Serve with rice, warm flatbread, or a crisp salad.

Around the table

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