These Greek-seasoned loaded baked potatoes use russet potatoes, chickpeas, tomatoes, onion, garlic, cucumber, dill, vegan sour cream, and lemon. They make an easy vegan lunch with protein, fiber, and a meal prep-friendly setup.
Ingredients
- 4 medium-sized russet potatoes
- Olive oil spray
- 2 tbsp (15 g) shredded cucumber
- ½ cup (120 ml) vegan sour cream
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (7 g) chopped fresh dill
- 1 tbsp (15 ml) olive oil
- ½ cup (80 g) diced yellow onion
- 1 tbsp (8 g) minced garlic
- 1 (15-oz [424-g]) can chickpeas drained and rinsed
- ½ cup (75 g) diced cherry tomatoes
- 1 tbsp (5 g) Greek or Italian seasoning
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil.
- Use a fork to poke several holes into each potato. Spray each potato with olive oil spray and place them on the prepared baking sheet. Bake for 35 to 40 minutes, or until the skin is crispy and the flesh is soft. Remove the potatoes from the oven and allow them to cool for 5 minutes before carefully slicing them open.
- Meanwhile, prepare the dill sauce: Use a paper towel to blot the excess water from the cucumber shreds. Place them in a small bowl along with the vegan sour cream, lemon juice and dill and stir together. Place the sauce in the refrigerator until ready to serve.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2 minutes, or until fragrant. Stir in the chickpeas, tomatoes and Greek seasoning. Cook, stirring frequently, for 7 to 10 minutes, or until the chickpeas are golden. Remove from the heat and set aside.
- Use a fork to mash the insides of the potatoes, preserving the skin. Add a quarter of the chickpea mixture to each potato. Top each potato with a dollop of dill sauce.