A delicious snack with a super-healthy filling, perfect for a quick fix lunchtime snack.
10 minutes to prepare. Serves 3-4.
Oven 200C/400F/Gas Mark 6
1. Wash and dry your potatoes. Prick with a fork.
2. Rub a little olive oil into each one and sprinkle with sea salt. Place on a middle shelf of a pre heated oven and bake for 1 to 1 l/2 hours.
3. For the dressing combine all the ingredients in a jar and shake well. For the filling place the chickpeas in a bowl, add the cubed cucumber, cherry tomatoes, feta and dressing, season to taste.
4. Finish with chopped coriander. Cut open the baked potatoes and fill with the chickpea salad.