Chickpea Jacket Potatoes with Vegan Salad Cream by @whatluceeats

On the table in 65mins

Serves 4



  • 4 large baking potatoes
  • 2 tbsp. extra virgin olive oil 
  • 2 tins chickpeas (drained and rinsed) 
  • 125g sweetcorn
  • ¼ red onion (finely diced)
  • ½ tsp. capers
  • 1 tbsp. chopped fresh dill 
  • Salt & pepper to taste
  • ¼ tsp. chilli powder
  • ½ lemon, juice
  • 1 handful chopped spring onions 
  • 6 tbsp. Sacla' Vegan Salad Cream 
  • Mixed salad leaves 
  • ½ cucumber (sliced) 


  1. Preheat the oven to 220°C and rub the baking potatoes with the extra virgin olive oil. 
  2. Place them on a baking tray and cook them in the oven for 20 minutes, before turning the heat down to 180°C and cooking for a further 45 minutes until soft. 
  3. Meanwhile, add the chickpeas to a large bowl and mash them. 
  4. Next, add the red onion, sweetcorn, capers, salt, pepper, fresh dill, chilli powder, lemon juice and spring onions. 
  5. Fold through Sacla' Vegan Salad Cream and put to one side. 
  6. Once the potatoes are cooked, allow them to cool slightly before cutting a cross into them to open them up., 
  7. Stuff with the chickpea mix and sprinkle with some more fresh dill. 
  8. Serve with a mixed leaf salad and cucumber. Enjoy! 

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