4 large baking potatoes
salt and freshly ground black pepper, to taste
1 batch of crispy chickpeas (recipe below)
½ cup dairy-free yogurt of choice
1 tbsp fresh lemon juice
1 garlic clove, minced
Fresh chives, for garnish
Shredded cabbage, or topping
Chopped tomatoes, for topping
Preheat the oven to 450˚F. Scrub the potatoes and poke hole all over with a fork.
Place the potatoes on a baking sheet and bake in the oven for 60-70 minutes, depending on how large the potatoes are. They should be tender inside with a crisp skin.
Meanwhile, make the yogurt sauce by whisking together the yogurt, lemon juice and garlic.
When the potatoes are done, cut open, season with salt, pepper and add toppings of choice (crispy chickpeas, garlic yogurt, fresh chives, shredded cabbage, chopped tomatoes, etc.)
1 1/4 cups cooked chickpeas
2 tbsp olive oil, divided
1 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp sea salt
Place chickpeas, 1 tbsp olive out and spices in a medium bowl and toss to coat.
Heat remaining olive oil in a small heavy-bottomed saucepan over medium high heat. Add the chickpeas and sauté until crisp and golden brown, about 5 minutes