Mediterranean Stuffed Sweet Potatoes with Crispy Chickpeas & Feta

For the Sweet Potatoes:

4 medium sweet potatoes

1 tbsp olive oil

½ tsp paprika

½ tsp oregano

Salt and black pepper

For the Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

1 tbsp olive oil

½ tsp paprika

½ tsp cumin

½ tsp garlic powder

Salt and pepper

For the Topping:

1 cucumber, diced

1 cup cherry tomatoes, halved

½ red onion, diced

½ cup Kalamata olives

¾ cup crumbled feta

2 tbsp fresh parsley, chopped

1 tbsp fresh dill

Dressing:

3 tbsp olive oil

2 tbsp fresh lemon juice

1 tsp red wine vinegar

1 small garlic clove, minced

½ tsp dried oregano

Salt and pepper

Preheat oven to 425°F (220°C). Pierce the sweet potatoes several times with a fork. Rub with olive oil, paprika, oregano, salt, and pepper. Place on a baking sheet and roast for 45–55 minutes, or until completely tender.

Meanwhile, pat the chickpeas very dry. Toss with olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, shaking halfway through, until golden and crispy.

Combine cucumber, tomatoes, red onion, olives, parsley, and dill in a bowl.

Whisk together the dressing ingredients and pour over the fresh vegetables. Toss gently.

Once the sweet potatoes are cooked, slice each one lengthwise and gently open the center. Fluff the inside with a fork.

Fill generously with crispy chickpeas and Mediterranean salad. Top with plenty of crumbled feta and an extra sprinkle of fresh herbs.

Drizzle with remaining dressing and serve warm.