First Step: Preheat and Prepare Sweet Potatoes
Preheat your oven to 220°C (450°F, 200°C fan). Arrange oven racks about 20 cm apart for good air circulation. Cut unpeeled sweet potatoes lengthwise into wedges, about six wedges per potato. Toss them gently in a mixture of 1 tablespoon maple syrup, 1½ tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Lay the wedges on a paper-lined baking tray in a single layer.

Second Step: Prepare Chickpeas
Drain canned chickpeas but keep them slightly moist. Spread evenly on a separate baking tray. Reserve for roasting later after partially cooking sweet potatoes.

Third Step: Roast Sweet Potatoes and Chickpeas
Place sweet potatoes on the top oven rack and chickpeas on the lower rack. Roast sweet potatoes for about 30 minutes, turning halfway through for even caramelization and tenderness.
After the first 10 minutes, remove chickpeas. Toss them with 1 tablespoon olive oil, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Return chickpeas to the oven for 15–20 minutes until crispy on the outside but tender inside.

Fourth Step: Make Spicy Maple Sauce and Whipped Tahini Yogurt Sauce
Whisk together the spicy maple sauce ingredients: 3 tablespoons maple syrup, 1 tablespoon sriracha (or ketchup and apple cider vinegar), 1 tablespoon extra virgin olive oil, ¼ teaspoon salt, and a pinch of black pepper. Set aside.
For the whipped tahini yogurt sauce, combine 1¼ cups plain yogurt, 3 tablespoons hulled tahini, 2 tablespoons lemon juice, 1 grated garlic clove, 1 tablespoon olive oil, and ½ teaspoon salt in a heatproof bowl. Warm gently (about 30 seconds in microwave or using double boiler), then vigorously whip until creamy and fluffy. To thin, stir in up to ¼ cup water if desired.

Final Step: Assemble and Serve
Spread a generous layer of whipped tahini yogurt sauce on a large serving platter. Arrange the maple roasted sweet potato wedges mostly in a single layer on top. Drizzle additional whipped tahini sauce and spicy maple sauce over the salad.
Scatter the seasoned crispy chickpeas, sprinkle with most of the chopped pistachios and fresh coriander or parsley, then finish with the remaining nuts and herbs.
Serve warm or at room temperature for the best balance of flavors and textures. Leftover salad keeps well for one day; reheat sweet potatoes and refresh chickpeas in the oven to retain crispiness.