Baked sweet potato stuffed with lightly crisp roasted chickpeas, topped with drizzled lemon tahini sauce for a fresh and healthy lunch or dinner! Packed with flavour and naturally vegan, paleo and gluten free.
PREP TIME: 10 mins
COOK TIME:20 mins
TOTAL TIME: 30 mins
SERVINGS: 1 serving
Toss rinsed and dried chickpeas with olive oil, paprika, salt, and pepper.
Spread on a separate parchment lined baking sheet and bake for about 20 minutes until golden brown and crispy on the edges, stirring once half way.