Greek Stuffed Sweet Potatoes with Crispy Chickpeas

Ingredients

• 4 sweet potatoes, washed and poked with a fork
• 1 English cucumber, chopped
• 1 pint cherry tomatoes, sliced in halves or fourths (depending on size)
• ½ small red onion, minced
• ⅓ cup sun-dried tomatoes, chopped
• ⅓ cup kalamata olives, pitted and sliced
• ¼ cup mint, chopped
• juice of 1 lemon
• salt
• pepper
• 1 can chickpeas, drained, rinsed and any loose skins removed
• 1 tbsp avocado oil
• spices of choice (I used lemon pepper and paprika)
• ½ cup tahini
• ¼ cup extra virgin olive oil
• ½ cup fresh basil
• ½ cup fresh parsley
• ½ cup warm water
• 1-2 garlic cloves