Ingredients
4 baked sweet potatoes
1 15-ounce can chickpeas, drained and rinsed thoroughly
Juice of 1/2 lemon
1/2t each: oregano, thyme, paprika, and garlic powder
2 teaspoons avocado oil
1/2 cup hummus
2-3 cups raw kale, finely shredded
4 tablespoons tahini
1/2 cup onion & celery, diced (optional)
*salt to taste
Preparation
Step 1
Make the Crispy Chickpeas. Heat a large 12-inch skillet over medium-high heat with the 2 teaspoons olive oil, and ensure the entire pan is coated with the oil (I use a paper towel to evenly distribute the oil). Add the rinsed and dried chickpeas in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 minutes. Use a spatula to flip the chickpeas and cook for another 3-5 minutes, or until the beans are browned and blistered. *if you were adding onions & celery, you would add them during this step and continue cooking until softened.
Step 2
Add the oregano, thyme, garlic powder, paprika, a generous pinch of salt, and the lemon juice. Reduce the heat to medium-low and cook for 2-3 minutes to allow the flavors to blend.
Step 3
Assemble the Sweet Potatoes: Stuff each baked sweet potato with the 2-3 tablespoons of hummus. Divide the shredded kale and Crispy Chickpeas (and onion mixture) between the potatoes. Drizzle each with a tablespoon of tahini. Enjoy!