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Potato and chickpea traybake with pickles

Name: Potato and chickpea traybake with pickles
Prep time: 15 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 800 g potatoes, scrubbed and cut into 2 cm pieces; 150 g red onion, cut into thick wedges; 2 tablespoons olive oil; 1 teaspoon smoked paprika; ½ teaspoon fine salt; ¼ teaspoon ground black pepper; 240 g canned chickpeas, drained, rinsed and dried; 150 g drained dill pickles, roughly chopped; 150 g plain thick yogurt; 1 teaspoon wholegrain mustard; 1 tablespoon pickle brine; 10 g fresh dill, chopped

Roast potatoes and chickpeas until golden, then add cool pickles and a mustard yogurt sauce. Keep the wet ingredients off the roasting tray.

By PickleRadio editorialUpdated 18 September 2026

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Golden roasted potatoes, chickpeas and red onion topped with chopped dill pickles, fresh dill and mustard yogurt

In this guide4 sections

Roast first, add the pickles afterwards

The pickles belong on this traybake after roasting. That keeps their bite and lets the potato edges brown without a coating of brine. Chickpeas make it substantial enough for a light dinner, while a small bowl of mustard yogurt supplies the sauce.

Use a large metal tray, roughly 30 by 40 cm, so the ingredients have room. Split the batch across two trays if necessary to keep one layer. A deep casserole dish holds steam around the potatoes and produces a softer result.

Yield: 4 servings. Prep time: 15 minutes. Cook time: 45 minutes.

Ingredients

800 g potatoes, scrubbed and cut into 2 cm pieces
150 g red onion, cut into thick wedges
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon fine salt
¼ teaspoon ground black pepper
240 g canned chickpeas, drained, rinsed and dried
150 g drained dill pickles, roughly chopped
150 g plain thick yogurt
1 teaspoon wholegrain mustard
1 tablespoon pickle brine
10 g fresh dill, chopped

Method

Heat the oven to 220°C conventional or 200°C fan. Put the potatoes and onion on a large metal tray. Toss with the oil, paprika, salt and pepper, then spread out with cut potato faces against the metal.
Arrange the seasoned potatoes with cut sides against the metal.
Roast for 25 minutes. While they cook, pat the chickpeas thoroughly dry and stir the yogurt, mustard and brine together in a small bowl. Keep the sauce chilled.
Turn the potatoes and onion. Add the chickpeas, rolling them in the oil left on the tray. Spread everything out again and roast for 15 to 20 minutes more.
Add the dry chickpeas after the first roast and spread everything out again.
Check a large potato piece: the centre should be soft and the outside golden. If the potatoes need longer, give them another 5 minutes rather than adding the toppings early.
Transfer to a serving platter or bring the tray to the table on a heatproof mat. Scatter over the chopped pickles and dill. Spoon on some yogurt sauce and pass the rest separately.
Add the cool pickles and sauce after roasting.

Leave the sauce on the side for seconds

A sauced traybake softens as it stands. Dress the portions you plan to eat immediately and keep the remaining sauce separate. This also lets someone who prefers a sharper bite add more pickle pieces without adding more yogurt.

Dry chickpeas are easier to roast than ones tipped straight from a wet sieve. Roll them gently in a clean towel and remove loose skins if they come away, but there is no need to peel every bean. Their job here is a browned, firm contrast to the potato.

For potatoes cooked in a frying pan, try the cabbage, potato and pickle skillet. A jar of refrigerator pickles supplies the finish; more dinner ideas are in the recipes.