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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the sweet potatoes, chickpeas, olive oil, cumin, turmeric, salt, and pepper. Toss until well coated.
Spread the sweet potatoes and chickpeas in a single layer on the prepared baking sheet.
Roast in the preheated oven for about 40-45 minutes, or until the sweet potatoes are tender and slightly crisp.
While the vegetables are roasting, place the sliced red onion in a bowl and cover with red wine vinegar. Let it sit for at least 10 minutes to pickle.
In a food processor, blend the feta cheese until smooth and creamy to make whipped feta.
To serve, spread a dollop of whipped feta on a plate or bowl, top with the roasted sweet potatoes and chickpeas, garnish with pickled red onions and fresh herbs.
Enjoy!