Buffalo Chickpea Loaded Potato
Author: Erin Alderson
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
  • 2 medium russet potatoes
  • 1 cup chickpeas
  • 1 tablespoon olive oil
  • ½ medium onion, sliced
  • ¼ cup franks red hot
  • 1-2 tablespoons butter (no necessary but reduces heat.)
  • Topping options: Bleu Cheese, Cheddar Cheese, and/or Ranch
  1. Preheat oven to 400˚F. Wash potatoes, poke a few times with a fork, and cook until tender, 30 to 45 minutes (depending on how large your potato is).
  2. Once the potato is about done, heat a skillet over medium. Add olive oil, followed by onion.. Cook until onion is translucent. Add in chickpeas and cook for another 1 to 2 minutes. Stir in the hot sauce (and butter if you don't like it spicy.) Continue to heat and stir for 1 to2 more minutes.
  3. Slice potato in half and mash the insides slightly. Top with chickpea mixture and cheese. Serve with ranch or blue cheese.
Recipe by Naturally Ella at http://naturallyella.com/buffalo-chickpea-loaded-potato/