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Baked Potato with Spiced Chickpea and Avocado Salad
Baked Potato with Spiced Chickpea and Avocado Salad

Baked Potato with Spiced Chickpea and Avocado Salad
A nutritious and flavorful lunch featuring a baked potato paired with a spiced chickpea and avocado salad.
Baked Potato with Spiced Chickpea and Avocado Salad
Ingredients:
1
Servings
  • 1
    item
     potato
  • 100
    g
     chickpea
  • 0.5
    item
     avocado
  • 1
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Baked Potato with Spiced Chickpea and Avocado Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Wash the potato thoroughly and pierce it several times with a fork.
  3. Bake the potato in the oven for about 45 minutes or until tender.
  4. While the potato is baking, rinse and drain the chickpeas.
  5. In a bowl, combine chickpeas, lemon juice, olive oil, cumin, salt, and black pepper.
  6. Dice the avocado and gently fold it into the chickpea mixture.
  7. Once the potato is baked, cut it open and fluff the inside with a fork.
  8. Top the baked potato with the spiced chickpea and avocado salad.
Nutrition Per Serving 410 g Per 100g
Energy 467.2 kcal 114 kcal
Protein 25.1 g 6.1 g
Fibre 17.9 g 4.4 g
Salt 1.3 g 0.3 g
Sugar 7.1 g 1.7 g
Carbohydrates 69.9 g 17.0 g
Fat 16.5 g 4.0 g
Environmental Per Serving 410 g Per 100g
CO2 1.7 kg 0.4 kg
Water 133.2 l 32.5 l
  • 1
    item
     potato
  • 100
    g
     chickpea
  • 0.5
    item
     avocado
  • 1
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Wash the potato thoroughly and pierce it several times with a fork.

Bake the potato in the oven for about 45 minutes or until tender.

While the potato is baking, rinse and drain the chickpeas.

In a bowl, combine chickpeas, lemon juice, olive oil, cumin, salt, and black pepper.

Dice the avocado and gently fold it into the chickpea mixture.

Once the potato is baked, cut it open and fluff the inside with a fork.

Top the baked potato with the spiced chickpea and avocado salad.

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