Ingredients:

  • 4 medium (600g) sweet potatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1 cup (150g) cherry tomatoes, quartered
  • 1 cup (100g) English cucumber, finely diced
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (35g) Kalamata olives, pitted and halved
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/2 cup (120g) Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 clove (5g) garlic, grated
  • 1 tbsp (4g) fresh dill, finely chopped
  • 1 pinch (0.5g) salt

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce the sweet potatoes with a fork and rub the skins with olive oil and salt.
  2. Pat the drained and rinsed chickpeas bone-dry with a towel. Toss them with olive oil, smoked paprika, cumin, garlic powder, and salt.
  3. Place the sweet potatoes on one half of a large rimmed baking sheet and the chickpeas on the other half. Roast for 40–45 minutes until potatoes are tender and chickpeas are golden-brown.
  4. While roasting, prepare the fresh topping by combining quartered cherry tomatoes, diced cucumber, sliced red onion, pitted Kalamata olives, and chopped parsley in a bowl. Toss gently.
  5. Create the yogurt sauce by whisking together Greek yogurt, lemon juice, grated garlic, chopped dill, and a pinch of salt until smooth.
  6. Slice the hot sweet potatoes lengthwise and fluff the interior with a fork. Fill with the fresh Mediterranean salad, top with crispy chickpeas and crumbled feta, and finish with a swirl of the garlic-herb yogurt sauce.