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Preheat oven to 425
Place sweet potatoes on one half of the baking sheet and rup with olive oil and salt and pepper
Roast cut side down, 20-30 min
To the other half of the baking sheet add chickpeas and shallots toss with olive oil salt and pepper
Roast untill sweet potatoes are tender, shallots are beginning to char, and chickpeas are crisp, 18-20 min
Add lemon zest to chickpeas and toss to combine
Blend Tahini, Garlic, yogurt, tarragon, 1tbsp lemon juice, 1tbsp olive oil, 2 tbsp water, Salt and pepper
Toss together arugula and 1 tsp green goddes tahini, Smear remaining GGT on plates and top with dressed arugula
Gently smash sweet potaotes with fork and top with chickpeas and shallots
Drizzle with Balsamic glaze and lemon wedges