Loaded Sweet Potato Casserole with Chickpea Salad and Lemony Yogurt Drizzle (45 Mins) Easy Holiday
A warm baked sweet potato stuffed with Mediterranean-style chickpea salad, crumbled feta, and a bright lemony yogurt drizzle. The perfect balance of sweet, salty, and tangy flavors ready in 45 minutes for a quick holiday side.
Ingredients
- Large sweet potatoes 2
- Olive oil 2 tablespoons
- Salt and black pepper To taste
- Cooked chickpeas 1 cup (drained and rinsed)
- Cherry tomatoes 1 cup (halved)
- Cucumber 1/2 (diced)
- Red onion 1/4 (finely sliced)
- Crumbled feta cheese 1/2 cup
- Plain Greek yogurt (full-fat) 1/2 cup
- Lemon juice 1 tablespoon
- Garlic powder 1/2 teaspoon
- Kalamata olives 2 tablespoons (pitted and chopped)
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes; prick skins multiple times with a fork.
- Bake sweet potatoes 40-50 minutes until tender. Let cool slightly, then split lengthwise and fluff interiors with a fork.
- Meanwhile, whisk chickpeas, cherry tomatoes, cucumber, red onion, olive oil, salt, garlic powder, and olives in a bowl.
- In a separate bowl, mix Greek yogurt, lemon juice, and more salt to taste.
- Place feta cheese on top of fluffed potatoes. Spoon chickpea salad into each potato. Drizzle with lemon yogurt mixture before serving.
Notes
Use avocado oil for neutral flavor
Substitute dairy-free feta for vegan option
Kalamata olives can be omitted if preferred
Chickpeas may be cooked from scratch or used canned
Substitute dairy-free feta for vegan option
Kalamata olives can be omitted if preferred
Chickpeas may be cooked from scratch or used canned
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 2gCholesterol: 20mgSodium: 400mgFiber: 3gSugar: 5g
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