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 & Dill Tzatziki Rub & 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 dressing reaches 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.