Crispy Herb-Roasted Potato Wedges with Garlic & Greek Yogurt Chickpea Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Potato Wedges with Garlic & Greek Yogurt Chickpea Dip

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Potato Wedges with Garlic & Greek Yogurt Chickpea Dip

Enjoy these crispy, herb-roasted potato wedges tossed with garlic and a handful of hearty chickpeas, served alongside a creamy, tangy Greek yogurt dip infused with lemon and fresh herbs. A satisfying meal perfect for breakfast, lunch, or dinner that seamlessly balances wholesome carbs with a protein-packed punch.

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NUTRITION

432kcal
Protein
33g
Fat
6.9g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

0.75 cup cooked Chickpeas (130g)

1 tsp Extra Virgin Olive Oil

2 Garlic cloves

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

220g Nonfat Plain Greek Yogurt

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and cut the potato into wedges. In a bowl, combine the potato wedges with chickpeas.

  • 3

    Mince the garlic cloves and chop the rosemary and thyme finely. Toss them with the potato and chickpeas along with the olive oil, salt, and pepper.

  • 4

    Spread the mixture on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, turning halfway, until the potatoes are crispy and golden.

  • 5

    Meanwhile, prepare the dip by combining the nonfat Greek yogurt with lemon juice, and a pinch of salt and pepper. Stir well until smooth.

  • 6

    Remove the roasted wedges and chickpeas from the oven and serve hot with the creamy yogurt dip on the side.

Crispy Herb-Roasted Potato Wedges with Garlic & Greek Yogurt Chickpea Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Potato Wedges with Garlic & Greek Yogurt Chickpea Dip

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Potato Wedges with Garlic & Greek Yogurt Chickpea Dip

Enjoy these crispy, herb-roasted potato wedges tossed with garlic and a handful of hearty chickpeas, served alongside a creamy, tangy Greek yogurt dip infused with lemon and fresh herbs. A satisfying meal perfect for breakfast, lunch, or dinner that seamlessly balances wholesome carbs with a protein-packed punch.

NUTRITION

432kcal
Protein
33g
Fat
6.9g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

0.75 cup cooked Chickpeas (130g)

1 tsp Extra Virgin Olive Oil

2 Garlic cloves

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

220g Nonfat Plain Greek Yogurt

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and cut the potato into wedges. In a bowl, combine the potato wedges with chickpeas.

  • 3

    Mince the garlic cloves and chop the rosemary and thyme finely. Toss them with the potato and chickpeas along with the olive oil, salt, and pepper.

  • 4

    Spread the mixture on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, turning halfway, until the potatoes are crispy and golden.

  • 5

    Meanwhile, prepare the dip by combining the nonfat Greek yogurt with lemon juice, and a pinch of salt and pepper. Stir well until smooth.

  • 6

    Remove the roasted wedges and chickpeas from the oven and serve hot with the creamy yogurt dip on the side.