Description
Tender roasted sweet potatoes are filled with a fresh Mediterranean-inspired mixture of chickpeas, tomatoes, cucumber, Kalamata olives, feta, red onion and herbs, all tossed in a simple lemon-oregano dressing. Warm, creamy, crisp, bright and satisfying.
Ingredients
Scale
Ingredients
Sweet Potato Base
- 4 medium sweet potatoes, scrubbed
Mediterranean Chickpea Filling
- 1 (15-ounce / 425-g) can chickpeas, drained and rinsed
- 1 cup (about 150 g) cherry tomatoes, halved
- 1 cup (about 150 g) cucumber, diced
- ⅓ cup (about 50 g) pitted Kalamata olives, sliced
- ¼ cup (about 40 g) red onion, finely diced
- ½ cup (about 75 g) crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint, optional
Lemon-Oregano Dressing
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) fresh lemon juice
- ½ teaspoon dried oregano
- Fine salt, to taste
- Freshly ground black pepper, to taste
Instructions
Instructions
- Preheat the oven. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Scrub and dry the sweet potatoes and prick each several times with a fork.
- Roast the sweet potatoes. Place them on the prepared baking sheet and roast for 45–60 minutes, until the skins are slightly wrinkled and a thin knife slides easily into the thickest part.
- Make the dressing. Whisk together the olive oil, lemon juice, oregano, a small pinch of salt and black pepper.
- Prepare the filling. Combine the chickpeas, tomatoes, cucumber, olives, red onion, parsley and optional mint. Add the dressing and toss gently. Fold in the feta last.
- Open the potatoes. Allow the roasted potatoes to cool for approximately 5 minutes. Split each lengthwise without cutting completely through the bottom. Gently press the ends apart and fluff the flesh with a fork.
- Fill and serve. Spoon the Mediterranean chickpea mixture generously over each warm sweet potato and serve immediately.
Notes
Notes
Choose similarly sized sweet potatoes so they finish roasting at approximately the same time.
Drain the chickpeas thoroughly to prevent a watery filling.
For the freshest texture, dress the vegetables shortly before serving.
Fold the feta in last so the crumbles remain distinct.
For added crunch, roast the drained chickpeas during the final 10 minutes of the potato cooking time and allow them to cool slightly before combining with the fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: oven roasted
- Cuisine: Mediterranean-Inspired