Smashed Chickpea “Tuna” Salad Tater Skins
I was craving my smashed chickpea salad and realized I had some taters to use up, so I kind of combined the ideas. Golden brown, potato chip crispy skins stuffed with creamy chickpea salad & finished with red uns and dill.
PREP TIME
20 minutes
COOK TIME
1 hour and 15 minutes
INGREDIENTS
13
Serves: 4
Ingredients
- 4 whole4 whole4 whole Yellow Potatoes, small - medium sized
- 1 whole1 whole1 whole Vegetable Oil, Any high smoke point oil will do
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
- 540 ml540 ml540 ml Chickpeas, salt-free, drained & rinsed
- 0.5 whole0.5 whole0.5 whole Red Onion, diced + garnish
- 4 whole4 whole4 whole Green Onion (Scallion), sliced
- 2 whole2 whole2 whole Celery, diced
- 0.25 cup0.25 cup0.25 cup Dill, Fresh, chopped
- 2 Tbsp2 Tbsp2 Tbsp Mayonnaise
- 0.5 tsp0.5 tsp0.5 tsp Dijon Mustard, More To Taste
- 0.25 tsp0.25 tsp0.25 tsp Black Salt (Kala Namak), More To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F
- Poke your potatoes with a fork in a few different spots and then get them onto a parchment lined baking sheet. Drizzle each tater with oil (make sure it's a high smoke point variety) and rub the oil onto the potatoes. Season with salt & pepper flakes. Once preheated, add your potatoes and bake for 30 minutes, flip, and continue for another 25+ until fully cooked inside.
- In the meantime, add your chickpeas to a food processor and pulse until broken down. You don't want them pulverized into mush, so just pulse instead of running on low / high. Once that's done, add your broken down chickpeas to a mixing bowl and then add the onion, green uns, celery, dill, mayo, Dijon, black salt, and cracked pep to taste. Fold everything together until creamy and combined. Taste and adjust the Dijon / Black salt to your own taste before covering the bowl and refrigerating until service.
- Once your potatoes are cooked through, remove the tray and set it onto a wire rack to cool just enough for you to comfortably handle the taters without scaling yourself. Halve them, cup them in one hand snugly and scoop the flesh out leaving you with empty skins. Return the skins to your parchment lined tray scooped side up. Brush them with more oil and a good pinch of salt. Return the skins to the oven for 12 - 15 minutes until golden and so crispy. Remove again and set onto a wire rack as you snatch your salad from the fridge.
- Discard or reserve tater flesh for a future recipe if desired.
- You want to work quickly because every minute the skins are stuffed, they'll become a bit less crisp. Stuff your salad into each skin, top with diced red onion and fresh dill. Serve and ENJOY!
- Save any leftover smashed chickpea salad in an airtight container in the fridge for up to 4 days.
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About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 662 |
| Fat: | 19 g |
| Carbohydrates: | 106 g |
| Protein: | 24 g |
| Cholesterol: | 5 g |
| Sodium: | 275 mg |
| Fiber: | 21 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Smashed Chickpea “Tuna” Salad Tater Skins”
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I will be making these asap! Yum!
These are fantastic, can’t resist those crispy skins!!!!!