Mediterranean Sweet Potato with Chickpeas

Instructions:

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Note: High heat is non negotiable for the char.
2. Scrub the sweet potatoes and slice them lengthwise down the center, but don't cut all the way through. This creates the boat shape.
3. In a medium bowl, toss the drained chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread these on one half of your baking sheet.
4. Brush the interiors and skins of the potatoes with the remaining olive oil and a sprinkle of salt. Place them cut side up on the other half of the sheet.
5. Bake for 30-35 minutes until the potato skins look wrinkled and the chickpeas are golden and crisp.
6. While the roasting is happening, mix the diced cucumber, red onion, parsley, and dill in a bowl. Toss them with 1 tbsp lemon juice and a pinch of salt.
7. Remove the Mediterranean Sweet Potato boats from the oven and use a fork to lightly fluff the orange interior. Note: This creates more surface area for the sauce to soak in.
8. Whisk together the tahini, remaining 1 tbsp lemon juice, and minced garlic. Slowly whisk in warm water until the sauce is velvety and pourable.
9. Fill each potato boat with the fresh herb salad, top with crumbled feta and those crispy chickpeas, and finish with a drizzle of the garlic tahini sauce.