Loaded Greek Potato Wedges

Step 1

Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!