Ingredients:

• 2 Large Sweet Potatoes
• 3 Tbsp + ½ tsp Mount Egaleo Greek Extra Virgin Olive Oil, divided
• 2 tsp Citrus Dill Infused Sea Salt, divided
• 1 Can Garbanzo Beans, rinsed and drained
• 2 ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, divided
• 1 cup Cherry Tomatoes, cut into quarters
• ½ cup Parsley, chopped
• 1 Tbsp + 1 tsp Meyer Lemon White Barrel Aged Balsamic, divided
• ½ cup Greek Yogurt
• ¼ cup Tahini
• 1 Garlic Clove, minced
• 2-3 Tbsp Water, to thin
• ½ cup Feta

Directions: 

1. Preheat the oven to 400F. Wash sweet potatoes and poke all over with a fork. Rub with ½ tsp Mount Egaleo Greek EVOO and ½ tsp Citrus Dill Infused Sea Salt. Bake until tender, about 1 hour and 30 mins.
2. In a bowl, toss garbanzo beans with 1 Tbsp Mount Egaleo Greek Extra Virgin Olive Oil, 1 tsp Lemon and dill Tzatziki Rub and seasoning, and ¼ tsp Citrus Dill-Infused Sea Salt. Add to a lined baking sheet in a single layer and bake until crispy, about 30 mins.
3. In a bowl, combine cherry tomatoes, parsley, 1 Tbsp Mount Egaleo Greek Extra Virgin Olive Oil, 1 tsp Meyer Lemon White Barrel Aged Balsamic, ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, and ¼ tsp Citrus Dill Infused Sea Salt.
4. To make the dressing, combine Greek yogurt, tahini, garlic cloves, 1 Tbsp Mount Egaleo Greek Extra Virgin Olive Oil, 1 Tbsp Meyer Lemon White Barrel Aged Balsamic, ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, and ½ tsp Citrus Dill Infused Sea Salt. To thin the sauce, add 2-3 Tbsp of water until the dressing reaches the desired consistency.
5. Cut open sweet potatoes and season with ½ tsp Citrus Dill Infused Sea Salt. Top with the tomato mixture, crispy chickpeas, dressings, and feta.

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