Chickpeas and Greens Stuffed Baked Potato

Since I have been an adult, I admit I haven't eaten many baked potatoes other than being out in a restaurant.  It is funny, because my Dad would ALWAYS make them at least a few times a week when I was a kid, to serve with roast or whatever meat he happened to be cooking that day.  He really seemed to love those potatoes.  I was so, so about them.  I guess having them with a little butter and salt wasn't enough for me, and it also meant that meat would probably accompany them (which I did not really care for even then).  The only baked potatoes I really enjoyed were the loaded ones I encountered in restaurants.  You know, the ones with sour cream, chives, bacon, cheese among other things.  That all sounds not appetizing to me now, but I used to love it!  So, how did I decide to make a stuffed baked potato this week after not having one in so long?  Well, I stuff yams all the time, and I had an extra potato laying around so I thought, why not stuff this sucker with something I like?

Loaded baked potatoes can be pretty healthy if you stuff them with the right things.  Occasionally we will have baked potato bar for the hot food bar daily selection in the deli I work in, and I admit some of the stuff sounds pretty good!  Like the sauteed mushrooms, beans, broccoli, greens, and if the cheese was vegan.  For this one that I made at home I kept it pretty simple.  A sauteed chickpea and greens mixture.  I have chickpeas in my freezer and greens in my refrigerator at all times, so it was perfect!  I flavored the chickpeas with garlic, fragrant coriander and cumin plus a hit of red pepper and it smelled wonderful.  A touch of lemon juice as well after adding the greens, and it was just perfect!

Once I stuffed it into the potatoes, I decided to drizzle it with a tahini lemon dressing and it was super delicious!  This is the perfect balanced meal as far as I am concerned.  You have your carbs, protein, fiber and greens! Why have I not made baked potatoes in so long?  They are super delicious! This is the perfect meal for one person as well.  If you are cooking for two, just simply double the recipes.

Chickpeas and Greens Stuffed Baked Potato
Serves 1


  • 1 medium russett potato
  • 2 tsp olive oil
  • 3/4 cup chickpeas
  • 1 garlic clove, minced
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 tsp red pepper flakes
  • 1 large handful greens such as arugula or spinach
  • sea salt to taste
  • juice of one lemon



  • 1 Tbsp tahini
  • 1 Tbsp lemon juice
  • 1 Tbsp filtered water
  • sea salt to taste



  1. Preheat the oven to 425F degrees.  Prick the potato several times with a fork, and set on a tray in the oven.  Bake for about 45 minutes to an hour until tender.
  2. Meanwhile, heat the olive oil in a pan, and add the chickpeas, garlic, and spices, and sautee until the chickpeas are warmed through, and the spices are fragrant.  Add the greens, and sea salt to taste and sautee just until the greens are wilted.  Remove from heat and add lemon juice.  Stir in until incorporated.
  3. To make the tahini dressing, mix together ingredients in a small bowl until smooth (adding a touch more water if needed since some tahini is stiffer than others).
  4. To assemble, cut baked potato in half length wise, and spoon the chickpea mixture over it. Drizzle with the tahini dressing, and enjoy!


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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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