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Preheat oven to 400ºF. Line a large baking sheet with parchment paper or aluminum foil.
Place sweet potatoes and chickpeas in a large bowl. Drizzle with olive oil and toss to coat. Add the smoked paprika, garlic, cumin, salt, and pepper. Toss until well coated.
Arrange the sweet potatoes and chickpeas on the prepared baking sheet. Roast for 30 to 35 minutes, tossing once halfway through, until sweet potatoes are tender, and chickpeas are a little crispy. Remove from the oven. Taste and add more salt, if necessary.
In a small jar or bowl, whisk together the tahini, water, maple syrup, and salt.
Place the roasted sweet potatoes and chickpeas on a large platter. Drizzle with maple tahini and top with feta, pomegranate arils, parsley, and pistachios. Serve immediately.