Step 1

Preheat oven to 450°F. Line a large sheet pan with aluminum foil.

Step 2

Wash and dry the fresh produce.

Step 3

Peel and cut sweet potatoes lengthwise into 4-6 wedges each, depending on size, then transfer to the sheet pan. Drizzle with oil and season with salt and pepper.

Step 4

Spread wedges out in an even layer, then place in the oven and bake for 10 minutes, until potatoes begin to soften slightly.

Step 5

Meanwhile, drain and rinse the beans in a colander; set aside to drain further.

Step 6

Juice one lemon into a medium bowl.

Step 7

Place drained chickpeas in the bowl with the lemon juice; add oil and spices. Toss to coat.

Step 8

Remove sweet potatoes from the oven and flip using tongs. Sprinkle chickpeas (and any leftover seasoning) over the sweet potatoes in an even layer and return to the oven. Bake until chickpeas become crispy and potatoes can be pierced easily with a fork, 15-20 minutes.

Step 9

Meanwhile, grate the zest from remaining lemons into a small bowl, then juice into the same bowl.

Step 10

Peel and mince garlic; add to the bowl with the lemon zest and juice.

Step 11

Add tahini and spices to the bowl and whisk to combine the sauce. Add 4-5 tablespoons cold water, if needed, to reach drizzling consistency.

Step 12

Halve the grape tomatoes crosswise.

Step 13

Shave parsley leaves off the stems; discard the stems and mince the leaves.

Step 14

To serve, divide potatoes and chickpeas between plates. Top with tomatoes, parsley, and garlic-tahini sauce. Enjoy!