Peel and dice the sweet potatoes, and place them on a sheet pan. Add drained and rinsed canned chickpeas, along with some olive oil and all the seasoning. Stir to coat the potatoes and chickpeas evenly with the spices and oil.
Roast the sweet potatoes and chickpeas in an oven at 360 °F / 180 °C for about 20 minutes, or until the potatoes are soft enough to easily pierce with a fork.
Meanwhile, chop the kale and add it to a bowl. Add the juice from half a lemon and tahini, and use your hands to roughly massage the kale. This will coat the leaves in the dressing, but also break down the fibers in the kale, making it easier to chew and digest.
Add pumpkin seeds, dried cranberries and feta cheese to the kale, along with the roasted sweet potatoes and chickpeas as soon as they come out of the oven.
Store the salad in a refrigerator until it’s ready to serve, or enjoy it immediately.