Sweet Potato Tahini Boats

Ingredients

• 4 medium sweet potatoes
• 1 × 400 g tin chickpeas, drained
• 1 cucumber, diced
• 80 g tahini
• ½ lemon
• 80 ml water
• 1 tbsp olive oil

How to make it

1. Bake sweet potatoes at 220°C for 35–45 minutes until soft.
2. Warm chickpeas in a pan with olive oil and a pinch of salt. Whisk tahini, lemon and water.
3. Split potatoes and fill with chickpeas and cucumber; drizzle with tahini.