Mediterranean Stuffed Sweet Potatoes with Chickpeas & Avocado Tahini

INGREDIENTS

medium sized sweet potatoes (rinsed well)

1 15 ounce can

chickpeas (drained and rinsed)

1/2

red pepper (diced)

3 tbsp

extra virgin olive oil

1 tbsp

fresh lemon juice

1 tbsp

lemon zest

1 clove

| about 1/2 teaspoon garlic (crushed)

1 tbsp

freshly chopped parsley

1 tbsp

fresh oregano

1/4 tsp

sea salt

medium sized ripe avocado

1/4 cup

tahini

1/4 cup

water

1 clove

garlic (crushed)

1 tbsp

fresh parsley

1 tbsp

fresh lemon juice

1/4 cup

pepitas (hulled pumpkin seeds)

crumbled up vegan feta or regular feta* (to keep it dairy free)