Feta Chickpea & Veggie Sheet Pan Meal

Ingredients

• 1/2 cup Real California Greek-style yogurt
• 1/4 cup finely chopped fresh herbs, such as; parsley, oregano, dill, mint or rosemary - reserve 1 TB for topping
• 1 tablespoon lemon juice 1 garlic clove, minced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 15-ounce can chickpeas, drained, rinsed and shaken dry
• 1 lb. baby potatoes, chopped into 1/2” cubes, about 3 cups
• 1 1/2 cups bell peppers, thinly sliced or chopped
• 1 cup cherry tomatoes
• 1/2 large red onion, thinly sliced
• 1/4 cup olive oil
• 1 1/2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 3/4 teaspoon fine sea salt, divided
• 1/2 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes, optional
• 8 ounces block Real California Feta cheese, cut into 1/2” cubes or large crumbles