Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Rinse and drain the chickpeas, then pat them dry thoroughly with a towel — this helps them get extra crispy.
In a mixing bowl, toss the chickpeas with half a tablespoon of olive oil, smoked paprika, cumin, and a pinch of salt. Spread them evenly on the prepared baking sheet.
Roast the chickpeas in the oven for 25-30 minutes, shaking the pan halfway through. They should turn golden and make a crackling sound when you stir them — this indicates they're crispy.
While the chickpeas roast, dice the sweet potato into small cubes, toss with a teaspoon of olive oil, and spread on a separate baking sheet. Roast for 20-25 minutes until caramelized and tender.
Slice the cucumber and radishes thinly, aiming for even, delicate slices. Massage the greens with a squeeze of lemon and a teaspoon of olive oil until wilted and tender, about 2 minutes.
In a small bowl, whisk together tahini, lemon juice, maple syrup, and a splash of water until smooth and creamy. Adjust the consistency with more water if needed, and taste for brightness.
Assemble the bowls by starting with a bed of the massaged greens, then layering roasted sweet potatoes, cucumber slices, radishes, and crispy chickpeas on top.
Drizzle generously with the tahini sauce, ensuring each component gets a touch of creamy richness. Finish with an extra squeeze of lemon for brightness.
Optionally, add cooked quinoa or rice around the edges for extra filling. Serve immediately for the best crunch and freshness.