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  • The base number of servings for this recipe is 4
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    Chickpea Salad Stuffed Baked Sweet Potato

    An easy and filling vegan meal, Chickpea Salad Stuffed Baked Sweet Potatoes are a crowd pleaser topped with fresh pico and sour cream.


    Ingredients
    4
    sweet potatoes, halved lengthwise and baked with skin removed
    1 1/2
    cups
    chickpeas, cooked
    1
    teaspoon
    cumin
    1/4
    teaspoon
    cayenne
    1
    tablespoon
    Olive Oil
    2
    garlic scapes or 1 clove garlic, minced
    1
    green onion, sliced
    *
    salt and pepper to taste
    1
    cup
    fresh pico
    *
    sour cream and other toppings as desired
    Directions
    Preheat oven to 350F. Line baking sheet with aluminum foil and set aside.
    Transfer sweet potatoes to oven to keep warm.
    Meanwhile, in a small bowl combine chickpeas, cumin, cayenne, olive oil, garlic scapes, green onion and salt and pepper to taste. Mix well.
    Remove sweet potatoes from oven and make a shallow cut into each lengthwise. Fill each sweet potato with a 1/4 of chickpea salad.
    Top each sweet potato with 1/4 cup fresh pico and any other toppings.

    The base number of servings for this recipe is 4
    OK

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