- 10 minutes
- 1 hour
- Wash the sweet potatoes. Bake the sweet potatoes in a preheated 400 degree oven for about 1 hour, or until soft.
- Place the chickpeas on a parchment or aluminum foil lined half sheet pan and drizzle with 2 tablespoons of extra virgin olive oil, salt and pepper to taste. Roast in the oven for about 20-25 minutes, or until lightly golden in color.
- In a small bowl, combine the ingredients for the garlic herb sauce. Set aside.
- Cut the potatoes in half. Use a fork or spoon to mash up the cooked potato a little. Top with roasted chickpeas, quartered cherry tomatoes and drizzle with garlic herb sauce. Garnish with chopped parsley and enjoy immediately.