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Preheat oven to 425 F. Wash and scrub sweet potatoes, and add to a parchment-lined baking sheet. Use a fork to poke holes in the sweet potatoes. Line a separate small baking sheet with parchment paper. Add your chickpeas and olive oil, and a few dashes of each of your spices. Toss together until chickpeas are evenly coated.
Transfer both baking sheets to the oven. Bake the sweet potatoes for 50-60 minutes until potatoes are super soft and oozing. If your sweet potato is a little smaller or bigger, you may need to cook for less or more time. Bake the chickpeas for 20-25 minutes until chickpeas are golden and crispy, flipping halfway through.
While everything is roasting, make your maple sriracha yogurt. In a medium bowl, add Greek yogurt, sriracha, and maple syrup, and mix together until smooth.
In a small bowl, mix together your salsa verde ingredients until well-combined.
When potatoes are ready, cut in half lengthwise, and add your maple sriracha yogurt. Mash the sweet potatoes with a fork to mix in the Greek yogurt and combine the yogurt with the potatoes. Top with the crispy chickpeas, feta, and salsa verde. Finish off with a little bit of pickled red onion, and serve!