Sweet Potato And Crispy Chickpeas With Garlic Lemon Yogurt
  1. Roast the sweet potato with olive oil and salt at 425°F for about 20 minutes.

  2. Drain, rinse, and thoroughly dry the chickpeas. Toss them with salt, pepper, and crushed red pepper flakes. Roast at 425°F for 20 minutes.

  3. In a bowl, mix the Greek yogurt with grated garlic, lemon zest, lemon juice, salt, pepper, and a drizzle of olive oil.

  4. Cut the roasted sweet potato open and top with the garlic lemon yogurt and the crispy chickpeas. Garnish with chives if desired.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

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