Preheat oven to 400 degrees F.

Pierce the sweet potatoes several times with a fork, then arrange on a baking sheet lined with parchment paper. Rub them with some oil, if desired.

Bake for 50-70 minutes (depending on size), until the sweet potatoes are fork tender and oozing their natural “caramel.”

Slice open the potatoes, and top with the crunchy chickpeas, followed by the tahini sauce and a sprinkle of parsley. Enjoy!