Greek Stuffed Sweet Potatoes with Crispy Chickpeas (Edit recipe)

Ingredients

• 4 Sweet Potato, washed and poked generously with a fork
• 1 lb Ground Turkey
• 2 Tbsp Extra Virgin Olive Oil
• 1 tsp Oregano, Dried
• 0.5 tsp Garlic Powder
• 1 English Cucumber, chopped
• 1 pint Tomato, Cherry, sliced in halves or fourths
• 0.5 Red Onion, minced
• 0.333 cup Sun-Dried Tomatoes, chopped
• 0.333 cup Kalamata Olives, pitted and sliced
• 0.25 cup Mint Leaves, chopped
• 1 Lemon, juiced
• 1 pinch Salt and Pepper, to taste

Crispy Chickpeas

• 15 oz Chickpeas, (1 can) drained, rinsed, and any loose skins removed
• 2 Tbsp Extra Virgin Olive Oil
• 1 tsp Salt
• 0.25 tsp Garlic Powder
• 0.5 tsp Cumin, Ground
• 0.5 tsp Smoked Paprika

Lemon Herb Tahini

• 0.5 cup Tahini
• 0.25 cup Extra Virgin Olive Oil
• 0.5 cup Basil, Fresh
• 0.5 cup Parsley
• 0.5 cup Water
• 1 - 2 cloves Garlic
• 1 Lemon, juiced
• 1 pinch Salt and Pepper, to taste