Mediterranean Bowl with Roasted Chickpeas, Potatoes, and Vegan Tzatziki

Preheat the oven to 400°F/200˚C. Line a large baking sheet with parchment paper and set aside. In a small bowl, add 2 tsp cumin, 1 1/2 tsp coriander, 1 tsp salt, smoked paprika, and turmeric, 1/2 tsp each garlic powder, black pepper, cinnamon, dill, and cloves. Whisk together and set aside.
In a large bowl, add the 30 oz of chickpeas, 2 medium cubed potatoes, and 5 cloves garlic. Drizzle with 1/4 cup oil and juice of 1 lemon. Toss together. Add half the seasonings and stir to combine. Add remaining seasonings and stir again.
Pour onto the prepared baking sheet and spread into an even layer. Bake for 20-30 minutes or until potatoes are fork tender and chickpeas are crispy.
While the chickpeas and potatoes bake, make the sauce. In a bowl, add all the sauce ingredients.
Stir together well. Add salt, if desired, to taste.
To serve: As a bowl: Spoon the tzatziki into the bottom. Spoon potatoes and chickpeas on top. Add additional toppings as needed.In a pita: Place the chickpeas and potatoes in the bottom, add optional toppings, drizzle with sauce over top.

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