Hearty vegetarian loaded potatoes topped with easy bbq chickpeas and a delicious mayo-free avocado ranch dressing.
2 Russet Potato
1 teaspoon olive oil
Sprinkle of Salt
2 teaspoons olive oil
½ cup minced onion
1 clove garlic
1 ½ cups cooked chickpeas, drained and rinsed if using canned
1/2 cup Homemade or Store-bought BBQ Sauce
1/2 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
1/4 teaspoon black pepper
1/4 teaspoon salt
Parsley, for serving
Avocado, for Serving
- 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.
Tips + Tricks: Check your store-bought BBQ sauce. Many brands have a ton of extra ingredients that just aren’t needed.
Keywords: loaded potatoes, bbq chickpeas