Post sponsored by California Avocados. See below for more details.
June is California Avocado Month for good reason. A couple weeks ago I had the opportunity to head south and see firsthand what goes into bring an avocado to your table. There's so much technology behind it (the sorting process alone is amazing) and the farmers behind the fruit really care about the trees and the avocados. California has 4000 avocado growers that produce 90 percent of the avocado crop in the United States.
And so, in honor of avocado month, I'd thought I'd share a fun/unique way to use avocados (that isn't toast!) My family has a weakness for ranch and a bit of love when it comes to combining it with bbq. these bbq chickpea loaded potatoes are the perfect veg-friendly way to get protein into your meals and appease some of those people that might still crave some of the meat-potato flavor.
In terms of the avocado ranch dressing, the avocado acts in place of the mayo. It's the perfect swap in my book and with enough herbs, the dressing tastes really similar to my more traditional homemade ranch. Best of all, this dressing is perfect if you happen to leave an avocado on your counter a day or two too long. Softer avocados are a blenders best friend.
BBQ Chickpea
variations
Vegan: drop the sour cream and try one of the alternatives: make/buy your own vegan sour cream. Use only avocados, use vegan-mayo, or use homemade cashew cream with a bit lemon juice.
Buffalo: My love of a bbq chickpea is only rivaled by my love of buffalo. Swap out the bbq for buffalo sauce.
Grain Bowl: Want something a bit heartier than the potato? These chickpeas and avocado ranch dressing are great served with grains. If I have leftover grains and don't feel like waiting for baked potatoes, it's the perfect fast dinner.
Explore
If I could have an avocado around every time I make a salad, I'd be a happy person. Avocados add such a nice flavor and texture to almost any salad. Plus, if your avocado is a bit too soft to add directly to the salad, you can always make a simple avocado dressing (a perfect creamy, vegan option!)
Avocado Romaine Wedge Salad with Pickled Radish
Avocado Salad with Chickpeas
Spinach Salad with Avocado and Sesame Roasted Almonds
BBQ Chickpea Loaded Potato with California Avocado Ranch Dressing
Hearty vegetarian loaded potatoes topped with easy bbq chickpeas and a delicious mayo-free avocado ranch dressing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 large servings or 4 regular servings 1x
- Category: dinner
Ingredients
Baked Potatoes
2 Russet Potato
1 teaspoon olive oil
Sprinkle of Salt
Chickpeas
2 teaspoons olive oil
½ cup minced onion
1 clove garlic
1 ½ cups cooked chickpeas, drained and rinsed if using canned
½ cup Homemade or Store-bought BBQ Sauce
Ranch Dressing
½ California Avocado
3 tablespoons sour cream
1 small clove garlic
2 tablespoons fresh minced chives
2 tablespoons fresh minced parsley
1 tablespoon fresh minced dill
¼ teaspoon black pepper
¼ teaspoon salt
For Serving
Parsley, for serving
Avocado, for Serving
Instructions
- Heat the oven to 400˚F. Give your potatoes a good scrub and slice in half. Place on a sheet tray then drizzle with olive oil and salt, rubbing/coating the entire potato. Place cut-side down and roast the potatoes until tender; about 30 minutes or so (depending on the size.)
- To make the chickpeas, heat a pan over medium heat. Add the olive oil followed by the onion. Cook the onion until fragrant and translucent, 6 or so minutes. Stir in the garlic and cook for another minute. Add the chickpeas to the pan and continue to cook. As the chickpeas warm, use a fork or potato masher to mash most of the chickpeas. Stir in the BBQ sauce and cook until hot.
- Finally, combine all the ingredients for the dressing in a blender. Add a splash of water as needed to thin the dressing.
- Transfer the potatoes to a serving tray. Load the potatoes with the BBQ chickpeas and drizzle the avocado dressing over the potatoes. Sprinkle with minced parsley and extra chopped avocado as desired.
Notes
Keywords: loaded potatoes, bbq chickpeas
Disclosure: This recipe was created in partnership with California Avocados. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.
Brittany Audra @ Audra's Appetite says
So excited to try chickpeas with BBQ sauce. Such a brilliant idea!!
Sylvia says
Interesting to learn about the farming side of food. I take for granted the amount of labor that goes into the food I eat, but am always appreciative of what farmers do, if that makes sense (my in-laws are from rural China, so they grow stuff around our backyard and it's amazing how big and fresh the veggies get). Can't wait to see what other avocado recipes you come up with because I love the stuff!
Kim H. says
Holy smokes! That was delicious! I prepped this meal earlier today and just ate it now. What a satisfying, EASY meal. The avocado ranch is essential -- it really smoothed out the flavors. Yum yum yum. I did use vegan mayo instead of sour cream. Highly recommend.
★★★★★
Sabrina says
lovely recipe, thank you, and love this also with sweet potato instead of russet potatoes, if you don't mind? Love the creamy avo in this with the protein boost from the chickpeas
★★★★★