Loaded Greek Potato Wedges
These Loaded Greek Potato Wedges are a great vegan meal idea. Marinated chickpeas, vegan feta, crispy potato wedges & a tahini sauce!
Equipment
Ingredients
FOR THE POTATO WEDGES
- 1 pound Yukon gold potatoes cut in wedges
- 2 tablespoons oil I used avocado oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- salt to taste
FOR THE CHICKPEAS
- 1 tablespoon oil I used avocado oil
- 1 clove garlic minced
- lemon juice to taste, start with 1/2 lemon
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh mint chopped
- 1 15-ounce can chickpeas drained and rinsed
- 3 ounces vegan feta crumbled
- 1 teaspoon dried oregano
- salt & pepper to taste
FOR THE TAHINI SAUCE
- 1/4 cup tahini
- lemon juice to taste, I used 1 lemon, but start with 1/2
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon pepper
- 1 tablespoon whole grain mustard or sub dijon
- water as needed
OPTIONAL FOR SERVING
- pickled onions
- sliced peperoncini
- fresh mint & parsley
- vegan parmesan
Instructions
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Add the potatoes to a bowl with the oil, garlic powder, onion powder, oregano and pepper. Toss to coat evenly. Transfer to the baking sheet and spread in an even layer. Place in the oven for 20 minutes. Flip and cook for another 10 minutes, or until they are crispy enough for you. Remove from the oven and sprinkle with salt.
- While the potatoes are cooking, combine all of the chickpea ingredients in a bowl and mix to combine. Taste and adjust the seasonings as needed. Place in the fridge to marinate until ready to serve.
- Also make the tahini sauce - add all of the ingredients to a bowl and mix to combine. Add water to thin and adjust the lemon juice to your taste. Set aside.
- To serve add the potato wedges to a platter and top with the chickpeas and any of the optional toppings. Serve the tahini sauce on the side for dipping and enjoy!
Video
Notes
- I like the vegan feta from Follow Your Heart.
Nutrition
Calories: 437kcal | Carbohydrates: 42g | Protein: 14g | Fat: 26g