• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Make It Dairy Free
  • Valentine’s
  • Recipe Index
  • About Us
  • Resources
  • Subscribe
menu icon
go to homepage
  • Valentine’s
  • Recipe Index
  • About Us
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • YouTube
    • Pinterest
  • search icon
    Homepage link
    • Valentine’s
    • Recipe Index
    • About Us
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • YouTube
    • Pinterest
  • ×

    Home » Breakfast

    Chickpea and Tahini Vegan Stuffed Baked Potatoes

    Published: Jun 1, 2020 · Modified: Sep 15, 2022 by Larisha Bernard · This post may contain affiliate links · 6 Comments

    Sharing is caring!

    82 shares
    • Share
    • Tweet
    • Email
    Jump to Recipe Jump to Video Print Recipe

    These chickpea and tahini vegan stuffed baked potatoes are a simple and delicious way to enjoy a savory vegan breakfast that can be prepped ahead.

    Savory breakfast isn’t usually the norm, especially in America; however, these chickpea and tahini vegan stuffed baked potatoes are about to change your mind.

    They are so easy to make and the hardest part about it all is waiting for the potatoes to cook.

    Will we have a particular set of toppings; you can honestly load up your potatoes with any of your favorite toppings or on hand ingredients.

    Get creative and enjoy this twist on a vegan breakfast idea.

    Never miss another post! Sign up for our weekly newsletter and get them all delivered easily! Plus, 15 easy recipes delivered immediately!
    CLICK HERE TO SIGN UP!

    What ingredients do I need to make chickpea and tahini vegan stuffed baked potatoes?

    Full ingredient amounts listed below in the printable recipe card.

    • baked potatoes
    • chickpeas
    • cherry tomatoes
    • kale or spinach
    • tahini
    • salt and pepper

    Can I make chickpea and tahini vegan stuffed baked potatoes Top 8 Allergen Free?

    This recipe is already top 8 allergen free. No changes are needed.

    How long are chickpea and tahini vegan stuffed baked potatoes good for?

    If you need to prep these ahead, then we recommend that bake your potatoes, but do not add any toppings until ready to serve.

    Once baked, potatoes are good for 3-5 days.

    What other vegan breakfast ideas could I make?

    Here’s a few other vegan (dairy + egg free) breakfast ideas that are great to try out:

    • Vegan Zucchini Bread
    • Vegan Cream Cheese
    • Banana and Blueberry Stuffed Sweet Potatoes
    • 3 Ingredient Vegan Oatmeal Banana Pancakes
    • Easy Breakfast Vegan Sweet Potato Bowl
    • Vegan Banana Bread
    • Vegan Blueberry Muffins

    Pin these chickpea and tahini vegan stuffed baked potatoes for later:

    Print Recipe
    5 from 2 votes

    Chickpea and Tahini Vegan Stuffed Baked Potatoes

    These chickpea and tahini vegan stuffed baked potatoes are a simple and delicious way to enjoy a savory vegan breakfast that can be prepped ahead.
    Prep Time5 mins
    Cook Time50 mins
    Total Time55 mins
    Course: Breakfast, Main Course
    Cuisine: American
    Servings: 4 people
    Calories: 421kcal
    Author: Larisha Bernard

    Ingredients

    • 4 large baking potatoes
    • 1 cup chickpeas
    • ½ cup baby kale or spinach, roughly chopped
    • ½ cup cherry tomatoes, halved
    • ¼ cup tahini
    • salt, to taste
    • pepper, to taste
    • olive oil, optional

    Instructions

    • Wash potatoes throughly. Pierce holes in the all over with a fork.
    • Bake Potatoes according to one of the below options.
      1. Place on a trivet in an instant pot with 1 cup of water and cook on manual pressure for 14 minutes, then natural release for 20.
      2. Place in an air fryer or oven at 425 degrees F for 50-60 minutes or until a fork easily pierces through.
      *Optional: In the 2nd option you can rub oil over the potatoes and crack salt and pepper over them if you want a crispy skin instead of soft.
    • Slice cooked potatoes in halve length wise and use a fork to fluff up the potatoes.
    • Top with equal amounts of chickpeas, tomatoes, baby kale and tahini.
    • Add salt and pepper if desired.
    • Serve.

    Video

    Notes

    *This recipe is Top 8 Allergy Free 
    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
     

    Nutrition

    Serving: 1stuffed potato | Calories: 421kcal | Carbohydrates: 76g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 1728mg | Fiber: 8g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 5mg

    Let’s see your creations!
    Share to Instagram and tag us @makeitdairyfree so we can see and share it!

    More Breakfast

    • Vegan Sheet Pan Breakfast Quesadillas
    • Vegan Sheet Pan Breakfast Hash
    • The Best Ever Vegan Pumpkin Cinnamon Rolls
    • High Protein Vegan Peanut Butter Strawberry Banana Smoothie (No Protein Powder)

    Reader Interactions

    Comments

    1. Nicole Watson

      November 20, 2021 at 11:36 am

      5 stars
      Made a variation of this because I didn’t have all of the ingredients on hand and it still turned out amazing! Will definitely be in the regular fall and winter meal rotation❤️

      Reply
      • LarishaBernard

        February 09, 2022 at 10:36 pm

        So happy you enjoyed them

        Reply
    2. Valeria Zetino

      November 09, 2021 at 3:12 pm

      5 stars
      I’m not vegan, but I LOVE eating plant based. I was looking for a healthy version of loaded baked potatoes (those always include cheese and sour cream) and I came here and found GOLD. Literally the most you wait in this recipe it’s when the potatoes are cooking, the rest is pretty easy. You have endless combinations for the toppings, mine were chickpeas, tahini, avocado and tomatoes. I though that I was going to miss the cheese or sour cream, but not at all. 💗

      Reply
      • LarishaBernard

        February 10, 2022 at 7:43 pm

        So glad that you enjoyed the recipe!

        Reply
    3. Shina

      June 02, 2020 at 5:39 pm

      If I’m using can chickpeas, do i need to boil them or anything prior?

      Reply
      • LarishaCampbell

        June 03, 2020 at 7:02 am

        If they are dried, they need to be cooked prior. If they are canned, just drained and rinsed and warmed.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Make It Dairy Free! Here you’ll find delicious dairy free recipes that are kid-approved along with resources you need for helping live a dairy free life! Learn more about the award-winning team behind the site.

    Valentine's Day

    • Vegan Strawberry Cinnamon Rolls
    • Vegan Valentine’s Day Menu Recipes
    • Vegan Red Velvet Cookies
    • Vegan Strawberry Shortcake Cookies
    • Vegan Red Velvet Cinnamon Rolls
    • Vegan Valentine’s Day Candy Guide

    Trending Recipes

    • Starbucks Vegan Menu
    • Vegan Marshmallow Recipe
    • Milk Allergy Avoidance List {Dairy Products List}
    • Copycat Chipotle Sofritas
    • Vegan Cream Cheese Taste Test
    • Vegan Vodka Sauce (Penne alla Vodka)

    All links on our site may be affiliate links and should be treated as such. Make It Dairy Free is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Footer

    ↑ back to top

    About

    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Privacy Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Make It Dairy Free

    82 shares