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Mediterranean Power Bowl: Vibrant, wholesome plate with crispy potato wedges, juicy veggies, and tangy feta—great for meal prep. Save this idea so you can come back to it later.

Loaded Greek Potato Wedges with Lemon Tahini Drizzle

The Flexi Vegan
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients
  

  • For the crispy potato wedges: 2 lbs russet or Yukon Gold potatoes, cut into thick wedges
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika (optional)
  • 1 tsp kosher salt, plus more to taste
  • Freshly ground black pepper
  • For the marinated chickpeas: 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar or lemon juice
  • 1 tsp dried oregano
  • 1 small garlic clove, grated or minced
  • Pinch of salt and pepper
  • Fresh toppings: 1 cup diced cucumber
  • 1 cup cherry tomatoes, halved
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/2 small red onion, thinly sliced (optional)
  • 1/2 cup vegan feta, crumbled
  • Fresh parsley or dill, chopped
  • Lemon tahini drizzle: 1/3 cup tahini
  • 1 large lemon, juiced (about 3 tbsp)
  • 1 small garlic clove, grated
  • 1–3 tbsp cold water (to thin)
  • 1/4 tsp salt

Instructions
 

  • Heat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it.
  • Prep the potatoes: Scrub and cut into wedges. Soak in cold water for 10–15 minutes to remove excess starch, then drain and pat very dry.
  • Season and roast: Toss wedges with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper. Spread in a single layer, cut sides down. Roast 20 minutes, flip, then roast 15–20 minutes more until deeply golden and crisp.
  • Marinate the chickpeas: While potatoes roast, mix chickpeas with olive oil, vinegar or lemon, oregano, garlic, salt, and pepper. Let sit at least 15 minutes.
  • Make the lemon tahini: Whisk tahini, lemon juice, garlic, and salt. Add cold water a little at a time until smooth and drizzleable. Adjust lemon and salt to taste.
  • Prep the toppings: Dice cucumber, halve tomatoes, slice olives and onion, and crumble vegan feta. Chop herbs.
  • Assemble: Pile hot wedges onto a platter. Spoon over marinated chickpeas, then add cucumber, tomatoes, olives, and onion. Sprinkle with vegan feta and herbs. Drizzle generously with lemon tahini.
  • Finish and serve: Add a final grind of pepper and a squeeze of lemon if you like. Serve immediately while the potatoes are crisp.