This is a favorite meal in our family, even when the adults aren’t dieting. It’s super filling and a large portion for the calories.
This recipe is an altered version of a Marley Spoon recipe (Roasted Harissa-Spiced Chickpeas & Potatoes). You can change out the chickpeas for another protein too.
Set the oven to 400. Dice the russet potatoes into chunks and toss with salt, pepper, and Baharat seasoning. Rinse the chickpeas toss with salt, pepper, and Baharat seasoning.
Bake potatoes and chickpeas side by side until the potatoes are soft.
Our favorite chickpea brand is Goya. Chickpeas taste different based off the brand and these are smooth and less chalky.
Chop cucumber, red onion, and mint. Mix in same bowl. Add some salt, pepper, and lemon juice and stir together. Set this aside.
Mix Greek yogurt with some water to thin it out and make it smoother, at salt and pepper and stir together. We use Great Value Nonfat Greek Yogurt.
Put the yogurt on the bottom of the plate and spread out. Top with a big handful of spinach. Then add potatoes and chickpeas and the cucumber salad on top of that.
The plate in the picture is a 10.25” dinner plate for reference.
by cep1014