Mediterranean Chickpea & Tomato Stuffed Potatoes

Baked potatoes loaded with a flavorful Mediterranean chickpea and tomato filling, perfect for a satisfying and nutritious lunch.

Ingredients

• 1 Medium Potato
• 1/2 cup Canned Chickpeas
• 1/2 cup Diced Tomatoes
• 1/4 cup, finely diced Red Onion
• 2 tbsp, pitted and halved Kalamata Olives
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp, freshly squeezed Lemon Juice
• 1/2 tsp Dried Oregano
• 1 clove, minced Garlic
• to taste Salt
• to taste, freshly ground Black Pepper
• 1 tbsp, chopped Fresh Parsley

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash potato and poke several times with a fork. Rub the potato with a little olive oil and sprinkle with salt. Bake for 45-60 minutes, or until soft.
3. While potato is baking, prepare the filling. In a bowl, combine chickpeas, diced tomatoes, red onion, Kalamata olives, minced garlic, olive oil, lemon juice, oregano, salt, and pepper. Allow the flavors to meld for at least 10 minutes.
4. Once the potato is cooked, cut it in half lengthwise. Fluff the inside with a fork.
5. Spoon the chickpea and tomato filling over the potato halves. Garnish with chopped fresh parsley. Serve immediately.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian

Prep Time: 15 mins

Cook Time: 45 mins

Serving Size: 1

Meal Type: lunch