Post sponsored by California Avocados. See below for more details.
June is California Avocado Month for good reason. A couple weeks ago I had the opportunity to head south and see firsthand what goes into bring an avocado to your table. There’s so much technology behind it (the sorting process alone is amazing) and the farmers behind the fruit really care about the trees and the avocados. California has 4000 avocado growers that produce 90 percent of the avocado crop in the United States.
And so, in honor of avocado month, I’d thought I’d share a fun/unique way to use avocados (that isn’t toast!) My family has a weakness for ranch and a bit of love when it comes to combining it with bbq. these bbq chickpea loaded potatoes are the perfect veg-friendly way to get protein into your meals and appease some of those people that might still crave some of the meat-potato flavor.
In terms of the avocado ranch dressing, the avocado acts in place of the mayo. It’s the perfect swap in my book and with enough herbs, the dressing tastes really similar to my more traditional homemade ranch. Best of all, this dressing is perfect if you happen to leave an avocado on your counter a day or two too long. Softer avocados are a blenders best friend.
Vegan: drop the sour cream and try one of the alternatives: make/buy your own vegan sour cream. Use only avocados, use vegan-mayo, or use homemade cashew cream with a bit lemon juice.
Buffalo: My love of a bbq chickpea is only rivaled by my love of buffalo. Swap out the bbq for buffalo sauce.
Grain Bowl: Want something a bit heartier than the potato? These chickpeas and avocado ranch dressing are great served with grains. If I have leftover grains and don’t feel like waiting for baked potatoes, it’s the perfect fast dinner.
Hearty vegetarian loaded potatoes topped with easy bbq chickpeas and a delicious mayo-free avocado ranch dressing.
2 Russet Potato
1 teaspoon olive oil
Sprinkle of Salt
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
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
Parsley, for serving
Avocado, for Serving
- 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.
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
Disclosure: This recipe was created in partnership with California Avocados. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.