Jacket potato with creamy chickpea salad
0
Points®
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.
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