Preheat your oven to 425°.
Line sweet potatoes on a baking sheet with parchment paper. Poke the top of each sweet potato a few times with a fork.
Bake the sweet potatoes for 45 minutes.
When your sweet potatoes have 15 minutes left of bake time, add olive oil, buffalo sauce or hot sauce and the drained and rinsed chickpeas to a skillet over medium heat. You can also add any desired spices here, like garlic powder and onion powder, for more flavor if you’d like.
Sauté chickpeas for 10 minutes, stirring often.
Remove the chickpeas from the heat and take the sweet potatoes out of the oven.
When the sweet potatoes are cool to the touch, slice each one to form an opening for the chickpeas, but not cutting all the way through.
Fill the sweet potatoes with chickpeas, top with your favorite ranch dressing and finish them off with diced celery.
