Preheat your oven to 425°F (220°C). Peel and cube fresh sweet potatoes into about 1-inch pieces. Rinse and drain a can of chickpeas, then pat them dry. Spread sweet potatoes on one side of a baking sheet and chickpeas on the other. Drizzle half of the olive oil and lemon dressing over both and toss to coat.

Place the baking sheet in the oven and roast for 30 minutes, stirring halfway through. Sweet potatoes should be tender and slightly caramelized, while chickpeas should be crispy. Let cool for 10 minutes.

Move chickpeas closer to sweet potatoes and add sliced onion between. Mix everything together and roast for an additional 10-12 minutes until onions are tender.

Allow to cool for at least 20 minutes at room temperature. Prepare mixed greens in a large bowl.

Layer cooled sweet potatoes, chickpeas, and roasted onions over mixed greens. Sprinkle chopped parsley and cilantro on top.

Drizzle the remaining dressing over the salad and gently toss to combine without breaking the sweet potatoes. Optionally, add dried cranberries or pomegranate seeds for a sweet finish and serve immediately.