4 medium Yukon Gold potatoes cut into wedges

1 15-ounce can chickpeas drained rinsed and dried

1 large red bell pepper sliced

1 large red onion cut into wedges

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes optional

1 cup unsweetened plain plant-based yogurt

1 tablespoon tahini optional

1 tablespoon fresh lemon juice

1 small garlic clove minced

2 tablespoons fresh dill chopped

1 tablespoon fresh parsley chopped

1/4 teaspoon salt for sauce