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Chickpea-Stuffed Sweet Potatoes

Crispy roasted chickpeas add texture, protein & fibre to this easy recipe. Make this delicious side dish sweet or savoury with a quick switch of ingredients!


  • 4 medium sweet potatoes, washed & halved lengthwise
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) pepper
  • 2 Tbsp (30 mL) canola oil, divided
  • 2 cups (500 mL) cooked chickpeas (or a 19 oz/540 mL can, drained & rinsed)
  • 1/4 tsp (1 mL) garlic salt
  • 2 Tbsp (30 mL) tahini
  • 1 garlic clove, minced
  • 1 Tbsp (15 mL) apple cider vinegar
  • 1/2 Tbsp (7 mL) maple syrup
  • 1/2 tsp (2 mL) chipotle chili powder
  • 1/4 tsp (1 mL) smoked paprika
  • cilantro, for garnish if desired


Preheat the oven to 400°F (200°C).

Rub sweet potato halves in 1/2 Tbsp (7 mL) oil, season with salt and pepper, and place face down on a sheet pan. On the other side of the pan, spread the chickpeas and toss gently in 1/2 Tbsp (7 mL) oil and garlic salt. Roast for 40 minutes or until sweet potato is soft and chickpeas are crispy.

Whisk together remaining 1 Tbsp (15 mL) oil, tahini, garlic, apple cider vinegar and maple syrup. Taste and add salt, if needed.

Remove the sweet potatoes and chickpeas from the oven when ready. Using a spoon, carefully scoop out the sweet potato flesh into a medium-sized bowl, leaving a small amount of sweet potato in the skin to keep them sturdy. Gently mash.

Add 3/4 of tahini mixture, half the roasted chickpeas, chipotle chili powder and paprika to the bowl with the sweet potato. Gently mix together and then evenly fill the potato skins. Top each potato with remaining chickpeas and return to the oven. Broil for another 5-10 minutes, until the tops are golden and crispy.

Garnish each potato with a drizzle of remaining tahini mixture and cilantro, if desired. Serve immediately.


If you prefer a more savoury recipe, substitute 1 Tbsp (15 mL) lemon juice for the apple cider vinegar and maple syrup in the tahini mixture.

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