Preheat oven to 425°F (220°C). Toss the cubed sweet potato with 1 tablespoon olive oil, 1 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, stirring or flipping once halfway, until tender and lightly caramelized. Remove from oven and let cool slightly.

Place the mixed salad greens in a large bowl. Add the thinly sliced radishes and cooled roasted sweet potato when ready to assemble. Sprinkle crumbled feta and pumpkin seeds on top just before serving.

Crispy Chickpeas

Preheat oven to 400°F (200°C) if not already hot from roasting sweet potatoes (you can roast chickpeas while sweet potato rests). Pat the rinsed chickpeas very dry with paper towels—removing surface moisture is key to crisping.

In a small bowl, toss the dried chickpeas with 1 tablespoon olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin and 1/4 tsp salt until evenly coated.

Spread the seasoned chickpeas on a small rimmed baking sheet in a single layer. Roast for 20–30 minutes, shaking the pan or stirring every 8–10 minutes, until golden brown and crunchy. Remove from oven and let cool—the chickpeas will crisp further as they cool.

When cool, scatter the crispy chickpeas over the mixed greens, sweet potato and radish.

Honey Mustard Vinaigrette

Whisk together 1 tablespoon Dijon mustard, 1 tablespoon honey and 2 tablespoons apple cider vinegar in a small bowl until smooth.

Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more honey for sweetness, more mustard for tang, or a splash more vinegar for brightness.

Just before serving, drizzle the vinaigrette over the assembled salad and gently toss to coat. Top with pumpkin seeds, crumbled feta and crispy chickpeas. Serve immediately.