For the Roasted Vegetables

• 4 medium Yukon Gold or red potatoes, cut into thick wedges

• 1 (15-ounce) can chickpeas, drained, rinsed, and thoroughly dried

• 1 large red bell pepper, sliced into strips

• 1 large red onion, cut into wedges

• 2 tablespoons extra virgin olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon garlic powder

• ½ teaspoon dried oregano

• ¼–½ teaspoon red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

For the Herbed Vegan Yogurt Sauce

• 1 cup unsweetened plain plant-based yogurt (coconut, almond, or soy)

• 1 tablespoon tahini (optional)

• 1 tablespoon fresh lemon juice

• 1 small garlic clove, finely minced or grated

• 2 tablespoons fresh dill, finely chopped

• 1 tablespoon fresh parsley, finely chopped

• Salt to taste

Optional Toppings

• Extra fresh dill or parsley

• A drizzle of olive oil

• Lemon zest

• Toasted pine nuts or sesame seeds

• Sliced cucumbers or cherry tomatoes