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Photo of Jacket potato with creamy chickpea salad by WW

Jacket potato with creamy chickpea salad

5
Points® value
Total Time
1 hr 30 min
Prep
10 min
Cook
1 hr 20 min
Serves
2
Difficulty
Easy
If lunch ideas are your biggest mealtime hurdle, you’ll love this recipe.

Ingredients

Baked potato(es)

2 medium, cooked

Calorie controlled cooking spray

4 spray(s)

Chickpeas, cooked

1 can(s), large, drained

Cucumber

½ individual, medium, finely diced

Cherry Tomatoes

8 individual, quartered

Lettuce

4 leaf/leaves, small, Little Gem , roughly torn

WW Herby yogurt dressing - mag recipe

3 tablespoon(s)

Instructions

  1. Heat the oven 220°C, fan 200°C, gas mark 7. Mist the potatoes with cooking spray and put on the top shelf. Bake for 20 minutes then reduce the heat to 180°C, fan 160°C, gas mark 5 and bake for up to 1 hour, until tender. Set aside to cool, then chill until needed.
  2. Mix the chickpeas with the cucumber, cherry tomatoes and lettuce leaves. Toss with 3 tbsp of ‘herby yogurt dressing’ (see note) and chill until needed. Stuff into the potatoes and serve.

Notes

Take a look at our recipe for 'Herby yogurt dressing' to make the creamy sauce in this dish.

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