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Preheat the oven to 425ºF.
Cook the sweet potato: Transfer the cut sweet potato to a large saucepan with water to cover by about 2-inches high. Bring the water to a gentle boil and cook over low heat for about 10 minutes, or until the sweet potato is just fork tender, but not mushy.
Roast the chickpeas: Optional for extra crispy: Rub the chickpeas between the layers of a dish towel to remove excess moisture. You can also remove the skins at this time as desired.Transfer the chickpeas to a large rimmed baking sheet. Drizzle with olive oil, and add the za’atar. Toss the chickpeas until evenly coated. Bake for 15 minutes, tossing halfway. For more crispy, change the oven setting to broil or grill and cook for about 2 minutes more, or until the desired crispiness.
Blend the sweet potato and miso: Drain the sweet potato and place the chunks in the canister of a food processor. Add the miso. Pulse until smooth and creamy, scraping down the sides as needed.
Prepare the tzatziki (recipe linked in ingredients list)
For serving: Warm the flatbreads in the oven. Top with a generous layer of the miso sweet potato, then add chickpeas, grated cabbage (if using), and a generous drizzle of tzatziki.