Dice the sweet potato, spread them on a baking tray and sprinkle with olive oil, salt, pepper and rosemary. Feel free to use any other spices in addition or instead.
Rinse the chickpeas, pat them dry (I feel like they go quicker in the oven that way) and spread them on a baking tray. Add olive oil, salt, pepper, garlic powder and chili powder or chili oil. They’re especially tasty when they’re a little bit spicy, but if you don’t like spicy you can skip the chili. Put the chickpeas and the sweet potatoes in the oven for about 20 min on 200 C.
While the sweet potato and the chickpeas are roasting in the oven, you can cut all the remaining ingredients and put them in a bowl. I added mixed leaf in this recipe, but I also like using spinach and/or rucola.
When the potatoes and chickpeas are done (potatoes should be soft and slightly charred, the chickpeas should be dry and crunchy) let them rest for a couple of minutes before you mix them into the bowl. The only dressing I use is olive oil, no salt as the sweet potatoes and chickpeas are already spiced up and you get enough salt from the feta cheese. Sprinkle with sesame seeds and serve!