Sautéed Chickpeas on Sweet Potato Toasts


I don’t like to play favorites, but this just might be my favorite meal ever. What started as an attempt to use what I had lying around (spring onions, organic chickpeas, roasted red pepper hummus) ended up being on of the most delicious dinners I have ever had. The best part is that these little toasts are incredibly easy to make and you can even make them for a crowd! I also ended up with leftovers, which tasted delicious as breakfast the next morning (served with a fried egg of course!). It goes without saying that I plan on now making these weekly.


Recipe for Sautéed Chickpeas on Sweet Potato Toasts



  1. Preheat your oven to 400ºF and line a baking sheet with parchment paper.
  2. Cut the sweet potato width-wise into rounds, each about 1″ thick.
  3. Spread the sweet potato rounds evenly on the baking sheet in one layer. (I’ve been roasting oil-free sweet potato lately, but you could add a drizzle of olive, coconut, or avocado oil if you’d like).
  4. Sprinkle the sweet potato with smoked paprika, turmeric, salt, and pepper. Bake the rounds for about 40 mins, flipping halfway through.
  5. While the sweet potatoes are baking, heat 2 tbs of olive oil in a medium cast iron skillet. Add the spring onions and sautée.
  6. Once the spring onions are cooked and bright green, add both aminos’, the chickpeas, and season with salt and pepper. Sautée for an additional 3 minutes.
  7. Remove the sweet potato from the oven and cool briefly.
  8. Spread about a tablespoon of hummus on each sweet potato round then top with a spoonful of the chickpeas. Drizzle with green goddess dressing and enjoy!

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