Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Wash your sweet potatoes thoroughly and pierce them multiple times with a fork. Place them on the baking sheet and bake for 40-50 minutes until fork-tender.

In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives. Add feta and parsley, and mint if using.

In a separate bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Pour this over the filling and mix well.

Once sweet potatoes are done, let them cool slightly, slice them open, and fluff the inside. Spoon the filling generously into each potato.

Serve warm. Garnish with extra parsley or feta if desired.