These chickpea-stuffed sweet potatoes are a favorite for a reason: roasted until creamy, drizzled with tangy feta sauce, topped with a bright roasted red pepper and chickpea salad, then finished with extra feta and fresh herbs. Nourishing, satisfying, and full of Mediterranean flavors.
Perfect for a meatless Monday meal.
These baked sweet potatoes are topped with a creamy feta-yogurt sauce, a hearty chickpea and roasted red pepper salad, and plenty of fresh herbs and crumbled feta. It’s a filling, balanced meal that’s easy to make and easy to love.
Stuffed sweet potatoes are one of my go-to comfort meals. I’ve made countless variations over the years — from buffalo or BBQ chicken to cheeseburger-style fillings — and this chickpea-and-feta version consistently ranks high. The slow-roasted sweet potatoes become incredibly soft and almost mousse-like; they’re sweet, creamy and melt in your mouth.
For this Mediterranean-inspired version, I pile on:
- Chickpeas
- Roasted red peppers
- Finely diced shallot
- Fresh herbs — dill is a must; parsley and chives are great too
- Garlic for brightness
- Lots of crumbled feta and a creamy feta-yogurt sauce
This is how I build the toppings
I make a simple chickpea salad by tossing drained chickpeas with diced roasted red peppers, minced shallot, garlic, chopped herbs, a splash of red wine vinegar and olive oil. If my peppers come packed in oil, I use that oil for extra flavor.
The feta sauce is the star — tangy, creamy and bright from lemon and yogurt. I blend Greek yogurt with crumbled feta, olive oil, lemon juice, dill and chives until smooth. It’s enough to drizzle under and over the chickpea topping so every bite has that tangy, herby note.
Assembling is simple: roast the sweet potatoes until tender, slice them open, spoon on feta sauce, pile on the chickpea salad, drizzle more sauce, and finish with extra crumbled feta and herbs. Serve warm and enjoy the contrast of the sweet potato’s softness with the vibrant, slightly crunchy chickpea salad.
The double layer of feta sauce — both under and over the chickpeas — helps the flavor soak into the potato while keeping the topping bright and creamy. It’s delicious on its own or as a hearty side.
Such a satisfying, flavorful favorite.
Chickpea Stuffed Sweet Potatoes
Mediterranean Stuffed Sweet Potatoes with Feta Sauce
Ingredients
- 4 medium sweet potatoes
- 2 cans chickpeas, drained and rinsed
- 1 medium shallot, diced
- 2/3 cup diced roasted red peppers
- 1/4 cup chopped herbs (parsley, dill, chives)
- 1 clove garlic, minced
- 1 tbsp olive oil (reserve oil from jarred peppers if available)
- 1 tsp red wine vinegar
- Kosher salt and pepper, to taste
- 1/2 cup plain Greek yogurt
- 2 tbsp olive oil (for feta sauce)
- 1 tbsp fresh lemon juice
- 2/3 cup crumbled feta, plus extra for topping
- 2 tbsp fresh dill, plus more for topping
- 2 tbsp fresh chives, plus more for topping
Instructions
- Preheat the oven to 425°F. Scrub the sweet potatoes, poke each a few times with a fork, brush with olive oil and place on a baking sheet.
- Roast 45–55 minutes, until very tender inside. Let cool until easy to handle.
- While the potatoes roast, prepare the chickpea salad: combine chickpeas, shallot, roasted red peppers, garlic and herbs. Toss with olive oil, red wine vinegar, and a generous pinch of salt and pepper.
- Make the feta sauce: in a blender or food processor, combine Greek yogurt, 2 tablespoons olive oil, lemon juice, crumbled feta, dill and chives. Add a pinch of salt and pepper and blend until smooth. Taste and adjust seasoning.
- To serve, slice the potatoes open and drizzle with feta sauce. Top with the chickpea salad, drizzle more feta sauce, and sprinkle extra feta and herbs on top. Serve warm.
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Can I say “favorite” one more time? These are truly a go-to for easy, flavorful weeknight dinners.