Stuffed Sweet Potatoes

Preheat oven to 425°F. Place sweet potatoes on one half of baking sheet and rub each half with 1 tsp olive oil and a pinch of salt and pepper. To other half of sheet, add chickpeas and shallot and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast until sweet potatoes are tender, shallots are beginning to char, and chickpeas are crisp, 18 to 20 minutes. Add lemon zest to chickpeas and toss to combine. Set aside. (4-servings: use 2 tbsp olive oil for chickpeas)

In whisk together tahini, garlic, yogurt, tarragon, just 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp water, and a pinch of salt and pepper. (4-servings: use 2 tbsp lemon juice, 2 tbsp olive oil, ¼ cup water)

Toss together arugula and just 1 tbsp green goddess tahini in medium bowl. Smear remaining green goddess tahini on plates and top with dressed arugula. Gently smash sweet potatoes with back of fork and place on top of arugula. Stuff with crispy chickpeas and shallot. Drizzle with balsamic glaze and serve with lemon wedges. Dig in!