Roast the sweet potato with olive oil and salt at 425°F for about 20 minutes.
Drain, rinse, and thoroughly dry the chickpeas. Toss them with salt, pepper, and crushed red pepper flakes. Roast at 425°F for 20 minutes.
In a bowl, mix the Greek yogurt with grated garlic, lemon zest, lemon juice, salt, pepper, and a drizzle of olive oil.
Cut the roasted sweet potato open and top with the garlic lemon yogurt and the crispy chickpeas. Garnish with chives if desired.
