Baked Sweet Potato with Red Pesto Chickpeas - Vegan Recipe

Ingredients

• 4 medium sweet potatoes
• 2 x 400g can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon fine salt
• 100g vegan tomato pesto (about 1/2 jar)
• 1/2 red onion, finely diced
• Vegan feta, crumbled (optional)
• Small handful flat leaf parsley, chopped leaves only
• [Tahini sauce]
• 1/3 cup hulled tahini
• 1/4 cup water
• 1–2 cloves garlic
• 1/8 teaspoon salt
• 1 1/2 tablespoons fresh lemon juice
• 1/8 teaspoon freshly cracked black pepper