Ingredients:

  • 4 medium sweet potatoes (approx. 2 lbs / 900g)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 (15 oz / 425g) can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp garlic powder
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • 2 tbsp red onion, finely diced
  • ¼ cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp water

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Scrub sweet potatoes, pierce with a fork, rub skins with olive oil, and season with salt and pepper.
  3. Pat rinsed chickpeas completely dry with a paper towel; toss in a bowl with olive oil, smoked paprika, cumin, and garlic powder.
  4. Place sweet potatoes on one side of the baking sheet and spread chickpeas on the other.
  5. Roast for 35–45 minutes until potatoes are soft and chickpeas are golden-brown and firm.
  6. Whisk together Greek yogurt, lemon juice, minced garlic, and water until velvety.
  7. Slice each roasted sweet potato lengthwise and fluff the interior with a fork.
  8. Fill the center of each potato with crispy chickpeas, then top with crumbled feta, diced red onion, and fresh parsley.
  9. Drizzle the lemon-garlic sauce over the top in a zigzag pattern.