Bake the sweet potatoes

• Preheat the oven to 150 °C.
• Place the sweet potatoes on a tray and bake until completely tender.
• Turn off the oven and leave the sweet potatoes inside to keep them soft and warm.

Air fry the chickpeas

• Toss the drained chickpeas with olive oil, salt and pepper.
• Air fry until golden and crispy, shaking the basket halfway.

Make the lemon dill yogurt

• Combine the Greek yogurt with the lemon zest, lemon juice, chopped dill, salt and pepper.
• Mix well and taste, adjusting the seasoning.
• Refrigerate until serving so it stays cool and fresh.

Assemble and serve

• Reheat the sweet potatoes until piping hot and split them open with a knife.
• Spoon the crispy chickpeas over the sweet potatoes.
• Top generously with the chilled yogurt dressing and serve immediately.