Baked Potatoes with Chickpeas and Avocado Paste

Baked Potatoes with Chickpeas and Avocado Paste

Baked potatoes with chickpeas and avocado paste. Although potatoes and chickpeas have been known for a long time, legumes have been somewhat forgotten.


  • Potato: 1 piece (about 159 g)
  • Refined rapeseed oil: 4 ml (about 2 teaspoons)
  • Fine-grain iodized sea salt: 1 g (about 1 pinch)
  • Ground black pepper: 2 g (about 2 pinches)
  • Avocado: 123 g (about 1/2 piece)
  • Garlic: 1 clove (about 8 g)
  • Lemon juice: 10 ml (about 1 tablespoon)
  • Chili powder: 2 g (about 2 pinches)
  • Canned chickpeas, drained: 26 g (about 1 tablespoon)
  • Shelled sunflower seeds: 3 g (about 1 teaspoon)


  1. Scrub the potatoes and cut them in half. Then, boil until soft in salted water for about 20 minutes (depending on their size).
  2. Drain the cooked potatoes, drizzle with oil, season with salt and pepper, transfer to a baking sheet lined with parchment paper. Place the baking sheet in a preheated oven at 200 degrees Celsius and bake for 20 minutes.
  3. Drain the chickpeas from the can and rinse under running water.
  4. Wash the avocado, cut in half, and scoop out the flesh. Transfer it to a bowl, add lemon juice, crushed garlic, salt, pepper, and chili, then mash everything with a fork.
  5. On the potato halves, spread the avocado paste and chickpeas, then sprinkle with sunflower seeds.

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