Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and grease lightly.

Prepare the Sweet Potatoes: Wash and scrub the sweet potatoes. Pierce them with a fork to allow even baking. Place on the prepared baking sheet and bake for 45–50 minutes until tender.

Toast the Walnuts: In a small skillet over medium heat, toast the walnuts for 3–5 minutes, stirring occasionally. Remove from heat and chop roughly.

Spice the Chickpeas: In the same skillet, warm the chickpeas and season with sweet paprika, garlic powder, salt, and black pepper. Stir until evenly coated, then set aside.

Scoop the Sweet Potatoes: Once the sweet potatoes are baked, let them cool slightly. Cut them in half lengthwise and scoop out some of the flesh to create a small well.

Mix the Filling: In a bowl, combine the scooped-out sweet potato flesh, spiced chickpeas, chopped walnuts, chopped dates, and lemon zest. Mix until evenly combined.

Stuff the Sweet Potatoes: Fill each sweet potato half with the chickpea and walnut mixture. Sprinkle crumbled dairy-free feta cheese over the top.

Bake Again: Place the stuffed sweet potatoes back in the oven for 10 minutes until the filling is warmed through and the cheese is slightly melted.

Serve and Garnish: Arrange the stuffed sweet potatoes on a serving platter. Garnish with wild rocket or mixed salad and serve warm.