Mediterranean Stuffed Sweet Potatoes with Marinated Chickpeas

Mediterranean stuffed sweet potatoes with marinated chickpeas and topped with an avocado tahini sauce – grain free & vegan.

4 medium sized sweet potatoes, rinsed well

Marinated Chickpeas:
1 15 oz can chickpeas, drained and rinsed
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 clove garlic, crushed
1 tablespoon freshly chopped parsley
1 tablespoon fresh oregano
1/4 teaspoon sea salt

Avocado Tahini Sauce:
1 medium sized ripe avocado
1/4 cup tahini
1/4 cup water
1 clove garlic, crushed
1 tablespoons fresh parsley
1 tablespoon fresh lemon juice

Toppings:
1/4 cup pepitas (hulled pumpkin seeds)
crumbled up vegan feta (to keep it dairy free) or regular feta

View the full recipe at A Saucy Kitchen →