Roasted sweet potato filled with lemony chickpeas and tahini. Filling, but somehow still light. The tahini and oil together make everything creamy without feeling heavy.

Ingredients

• 2 medium sweet potatoes
• 1 cup canned chickpeas, rinsed and drained
• 2 tablespoons SELMA Extra Virgin Olive Oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• Salt and pepper to taste

Directions

1. Bake 2 sweet potatoes at 400°F for 40 to 45 minutes until soft.
2. In a bowl, mix 1 cup chickpeas with 2 tablespoons olive oil, 2 tablespoons parsley, 1 tablespoon lemon juice, 1 tablespoon tahini, salt, and pepper.
3. Split each sweet potato and stuff with half of the chickpea mixture that contains the 2 tablespoons olive oil.