Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prick each sweet potato several times with a fork.

Place the sweet potatoes on the prepared baking sheet and bake for 40-50 minutes, or until fork-tender.

While they are baking, in a large bowl, combine the chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley. Add mint if you’re feeling adventurous.

In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Pour the dressing over your filling mixture and toss gently to ensure everything is coated. Taste and adjust the seasonings to your liking!

Once the sweet potatoes are done, let them cool slightly. Then slice them lengthwise and fluff the insides with a fork.

Generously fill each sweet potato half with your Mediterranean mixture. Serve warm and enjoy!