A bright, minty cucumber-garlic tzatziki sauce provides a creamy foundation for your bowl.
Fresh dill and mint finish your bowl with a hit of freshness.
Keep reading for our expert tips, including what ingredient swaps you’ve got the option to make.
Photo:Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
Place halved potatoes in a large bowl.
Add 2 tablespoons oil, 12 teaspoon salt and 12 teaspoon pepper; toss to coat.
Pour onto the preheated baking sheet and carefully spread into an even layer.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
(Do not wash the bowl.)
Roast until golden brown and tender, about 35 minutes.
Remove from oven and let cool on baking sheet.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
Chop the remaining cucumber half; place in the empty reserved bowl.
Spread the yogurt mixture in 4 shallow bowls.
Top with the roasted potatoes and the chickpea mixture.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
Drizzle the bowls with the remaining 1 tablespoon oil.
Garnish with dill, if desired.
Frequently Asked Questions
This popular yogurt-based sauce from Greece can be easily found at the supermarket.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
It typically consists of fresh cucumber, garlic, dill, lemon juice and yogurt.
you’ve got the option to enjoy it as a dip for vegetables or pita bread.
It is also an excellent sandwich spread and goes well drizzled over leafy green salads and pasta salads.
This recipe is best enjoyed on the day it is made.
This will help prevent the vegetables and beans from becoming soggy or losing their texture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
