Sweet Potato Nachos with Chickpeas and Yogurt Sauce
Ingredients
- 1 sweet potato, cut into 1/4 -inch pieces
- 1 can chickpeas, drained and patted dry
- 1 tablespoon oil
- 1 teaspoon salt (adjust to taste)
- black pepper to taste
- 2 teaspoons za’atar
Yogurt sauce
- 1/4 cup plain vegan or greek yogurt
- 1/4 cup olive oil
- 1 clove garlic, minced
- pinch salt and pepper
- juice from 1/2 lemon
- 1/4 cup finely chopped dill
Toppings
- 1/4 block vegan or regular feta, crumbled
- ~ 1/4 cup hummus
- ~ 1/4 cup fresh chopped arugula or romaine lettuce
Preparation
Preheat oven to 425 degrees.
Add sweet potatoes and chickpeas to a sheet pan lined with parchment paper. Coat with oil, za’atar, salt and pepper. Bake for 30-35 minutes until sweet potatoes are cooked through and chickpeas are crisp.
Add all yogurt sauce ingredients to a bowl and mix until smooth.
Add sweet potatoes to a plate and top with chickpeas. Drizzle over yogurt sauce. Top with hummus, arugula and feta. Dig in.
Notes
This recipe makes 2-3 servings.
