Let me tell you—this Mediterranean Chickpea Baked Potato is pure comfort food but still feels fresh and bright.
You’ve got creamy hummus, crispy roasted chickpeas, juicy cherry tomatoes, crunchy cucumbers, and briny olives… all piled onto a warm, fluffy baked potato.
I started making these during busy work weeks when I wanted something satisfying but not heavy. I love how it’s filling but still packed with veggies and plant protein. Plus, it looks so pretty on the plate.
🍴 What You’ll Need
- 4 large russet potatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ cup hummus (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup Kalamata olives, sliced
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1-2 tbsp warm water (for thinning tahini)
- Fresh parsley, chopped (for garnish)
💛 Why I Love This Recip
This one’s a favorite because it checks all the boxes: easy, colorful, and packed with flavor. I first made this when I was craving Mediterranean flavors but didn’t want to make falafel or pasta. And now it’s my go-to for a fast lunch or dinner.
- Warm and cozy but fresh and bright at the same time.
- Budget-friendly and uses pantry staples.
- Super customizable—use whatever veggies or sauces you love.
- Ready in under an hour and mostly hands-off.
- Feels fancy but it’s secretly so simple.
🍽️ Servings & Time
Servings: 4
Total Time: 50 minutes (includes baking potatoes and roasting chickpeas)
🗓️ Meal Plan Ideas
- Lunch Meal Prep: Bake potatoes and roast chickpeas in advance; assemble when ready to eat.
- Dinner Bowl: Serve with quinoa or couscous for a heartier meal.
- Potato Bar Night: Put out toppings and let everyone build their own.
- Light Dinner: Pair with a side Greek salad or lentil soup.
⚠️ Common Mistakes to Avoid
- Not drying the chickpeas before roasting—makes them soggy, not crispy.
- Skipping the tahini drizzle—the sauce balances the flavors!
- Over-baking the potatoes until they’re dry instead of fluffy.
- Piling on cold toppings straight from the fridge—let them sit at room temp for a bit for best flavor.
🍷 What to Serve With Thi
- A side of warm pita bread or naan.
- A simple Greek salad with feta and lemon vinaigrette.
- Roasted broccoli or green beans.
- Lentil soup or minestrone on cooler nights.
🛠️ Tools You’ll Need
- Baking sheet + parchment paper
- Mixing bowl
- Fork (for poking potatoes)
- Knife + cutting board
- Small whisk or spoon for tahini sauce
- Oven mitts
- Spoon or spatula for assembling
🔄 Substitutions & Variations
- Use sweet potatoes instead of russet for a sweeter version.
- Swap hummus for tzatziki or plain Greek yogurt.
- Add crumbled feta or vegan feta for more flavor.
- Try avocado slices, roasted red peppers, or arugula as toppings.
🕒 Make-Ahead Tips
- Bake potatoes and roast chickpeas up to 2 days in advance. Reheat in oven or air fryer.
- Chop veggies and make tahini sauce ahead; store in fridge.
- Assemble fresh for best results.
🍽️ How to Make Mediterranean Chickpea Baked Potatoes
Step 1: Bake the Potatoes
Wash and scrub your russet potatoes. Poke a few holes in them with a fork, then bake at 400°F for 45-50 minutes until fork-tender.
Step 2: Roast the Chickpeas
While the potatoes bake, toss your drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread them on a parchment-lined baking sheet and roast for 20-25 minutes until golden and crispy.
Step 3: Make the Tahini Sauce
In a small bowl, whisk tahini, lemon juice, and warm water until smooth and creamy. Add more water for a thinner drizzle.
Step 4: Prep the Veggies
Halve your cherry tomatoes, dice the cucumber, and slice the Kalamata olives.
Step 5: Assemble the Potatoes
Slice the baked potatoes open. Fluff the insides with a fork. Spread on hummus, then pile on roasted chickpeas, cherry tomatoes, cucumber, and olives. Drizzle with tahini sauce and sprinkle with fresh parsley.
🥶 Leftovers & Storage
- Store leftover toppings separately from the potatoes in airtight containers.
- Keep in the fridge for up to 3 days.
- Reheat potatoes and chickpeas in the oven or air fryer for best texture.
- Assemble fresh when ready to eat.
🙌 Pro Tips
- Pat chickpeas dry before roasting—they’ll get much crispier.
- Warm your hummus slightly so it spreads easily on the potato.
- Thin the tahini sauce to your liking for an easy drizzle.
- Cut all toppings ahead to make assembly quick and smooth.
- Fluffing the potato with a fork makes it soft and pillowy.
❓ FAQ
Can I use canned potatoes or pre-cooked potatoes?
Yes, but freshly baked potatoes have a better texture.
Is there a gluten-free option?
This dish is naturally gluten-free!
Can I roast the chickpeas in an air fryer?
Totally! 400°F for about 12-15 minutes, shake halfway through.
Do I have to use tahini?
Nope! You can sub with yogurt, ranch dressing, or just olive oil and lemon juice.
🍽️ Final Thoughts
This Mediterranean Chickpea Baked Potato is such an easy win for dinner or lunch. It’s cozy but fresh, filling but light. I hope you give it a try and let me know how you liked it!
Drop a comment below if you try it, or if you have questions. I’d love to hear how you made it your own.