INGREDIENTS
4 media
sweet potatoes
1 serving
chickpeas
15 ozs
canned chickpeas
3 tbsp
extra virgin olive oil
1 tbsp
lemon juice
1 tbsp
lemon zest
1 clove
garlic
1 tbsp
parsley
1 tbsp
oregano
1/4 tsp
sea salt
1 serving
tahini
1 medium
avocado
1/4 cup
tahini
1/4 cup
water
1 clove
garlic
1 tbsp
fresh parsley
1 tbsp
lemon juice
1/4 cup
pepitas
1 serving
feta
1 serving
toppings