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BBQ Chickpea Loaded Potato with California Avocado Ranch Dressing

  • Author: Erin Alderson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 2 large servings or 4 regular servings 1x
  • Category: dinner

Description

Hearty vegetarian loaded potatoes topped with easy bbq chickpeas and a delicious mayo-free avocado ranch dressing.


Scale

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

1/2 cup Homemade or Store-bought BBQ Sauce

Ranch Dressing

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

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

Tips + Tricks: Check your store-bought BBQ sauce. Many brands have a ton of extra ingredients that just aren’t needed.

Use up leftover ingredients: chickpeas, potatoes, avocado

Keywords: loaded potatoes, bbq chickpeas