1 (15-oz.) can unsalted chickpeas, rinsed and drained
2 teaspoons toasted sesame oil
1 teaspoon garlic powder
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground ginger
3 tablespoons tahini (sesame seed paste), well stirred
1 teaspoon grated peeled fresh ginger
1 teaspoon grated fresh garlic
1 teaspoon rice vinegar
3 tablespoons hot water
4 teaspoons Sriracha chili sauce
2 teaspoons water
1/4 cup thinly sliced green onions
1/2 teaspoon white and black sesame seeds
Est. added sugars 1g
How to Make It
Preheat oven to 400°F.
Rub potatoes with canola oil; pierce liberally with a fork. Bake at 400°F for 1 hour or until tender. Cool. Split potatoes in half lengthwise. Gently score flesh with the tip of a knife.
Place chickpeas on a baking sheet; pat dry with paper towels. Add sesame oil; toss. Sprinkle with garlic powder, 1/4 teaspoon salt, and ground ginger; toss. Bake at 400°F for 30 minutes, stirring every 10 minutes.
Combine tahini, fresh ginger, fresh garlic, and vinegar in a bowl. Add 3 tablespoons hot water; stir until loose and smooth.
Combine Sriracha and 2 teaspoons water in a bowl. Drizzle about 2 teaspoons tahini mixture over each sweet potato half; top with remaining 1/4 teaspoon salt. Top with chickpea mixture, remaining tahini mixture, Sriracha mixture, green onions, and sesame seeds.