BBQ Chickpea Poatoes with Avocado Ranch Dressing

Submit sponsored by California Avocados. See beneath for extra particulars.

June is California Avocado Month for good purpose. A pair weeks in the past I had the chance to go south and see firsthand what goes into convey an avocado to your desk. There’s a lot know-how behind it (the sorting course of alone is superb) and the farmers behind the fruit actually care concerning the timber and the avocados. California has 4000 avocado growers that produce 90 p.c of the avocado crop in america.

And so, in honor of avocado month, I’d thought I’d share a enjoyable/distinctive approach to make use of avocados (that isn’t toast!) My household has a weak point for ranch and a bit of affection on the subject of combining it with bbq. these bbq chickpea loaded potatoes are the right veg-friendly approach to get protein into your meals and appease a few of these individuals that may nonetheless crave among the meat-potato taste.

By way of the avocado ranch dressing, the avocado acts instead of the mayo. It’s the right swap in my guide and with sufficient herbs, the dressing tastes actually much like my extra conventional home made ranch. Better of all, this dressing is ideal in the event you occur to depart an avocado in your counter a day or two too lengthy. Softer avocados are a blenders greatest good friend.

BBQ Chickpea


Vegan: drop the bitter cream and take a look at one of many alternate options: make/purchase your individual vegan bitter cream. Use solely avocados, use vegan-mayo, or use home made cashew cream with a bit lemon juice.

Buffalo: My love of a bbq chickpea is simply rivaled by my love of buffalo. Swap out the bbq for buffalo sauce.

Grain Bowl: Need one thing a bit heartier than the potato? These chickpeas and avocado ranch dressing are nice served with grains. If I’ve leftover grains and don’t really feel like ready for baked potatoes, it’s the right quick dinner.

Overhead shot of baked potatoes covered with bbq chickpeas and green avocado ranch dressing.



Hearty vegetarian loaded potatoes topped with simple bbq chickpeas and a scrumptious mayo-free avocado ranch dressing.


Baked Potatoes

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 utilizing canned

1/2 cup Home made or Retailer-bought BBQ Sauce

Ranch Dressing

1/2 California Avocado

three tablespoons bitter cream

1 small clove garlic

2 tablespoons recent minced chives

2 tablespoons recent minced parsley

1 tablespoon recent minced dill

1/four teaspoon black pepper

1/four teaspoon salt

For Serving

Parsley, for serving

Avocado, for Serving


  • Warmth the oven to 400˚F. Give your potatoes a great scrub and slice in half. Place on a sheet tray then drizzle with olive oil and salt, rubbing/coating your complete potato. Place cut-side down and roast the potatoes till tender; about 30 minutes or so (relying on the scale.)
  • To make the chickpeas, warmth a pan over medium warmth. Add the olive oil adopted by the onion. Prepare dinner the onion till aromatic and translucent, 6 or so minutes. Stir within the garlic and prepare dinner for one more minute. Add the chickpeas to the pan and proceed to prepare dinner. Because the chickpeas heat, use a fork or potato masher to mash many of the chickpeas. Stir within the BBQ sauce and prepare dinner till scorching.
  • Lastly, mix all of the elements for the dressing in a blender. Add a splash of water as wanted to skinny the dressing.
  • Switch 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 further chopped avocado as desired.


Suggestions + Methods: Verify your store-bought BBQ sauce. Many manufacturers have a ton of additional elements that simply aren’t wanted.

Expend leftover elements: chickpeas, potatoes, avocado

Key phrases: loaded potatoes, bbq chickpeas

Disclosure: This recipe was created in partnership with California Avocados. All ideas and opinions are my very own. It’s content material like this that helps me hold this web site working to supply the vegetarian recipes you see each week.

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