Preheat oven to 425°F and line a large sheet pan with parchment paper.
Rub the sweet potatoes with olive oil, salt, and black pepper, then place cut side down on one side of the pan.
Toss the chickpeas with olive oil, Greek seasoning, paprika, salt, and black pepper, then spread onto the other side of the pan. Roast for 30–35 minutes until the sweet potatoes are fork-tender and caramelized and the chickpeas are crispy. While the potatoes roast, combine feta, greek yogurt, lemon zest, lemon juice, and Greek seasoning in a food processor or bowl. Blend or mash until smooth and creamy. Heat olive oil in a skillet over medium heat. Add grated garlic and cook for about 30 seconds until fragrant, then add the chopped kale and a pinch of salt. Cook until wilted and tender, then finish with a squeeze of lemon juice.
Remove the sweet potatoes from the oven and gently press down the centers with a fork to create space for the filling.
Spread a generous layer of whipped feta onto each sweet potato. Top with the sautéed kale, then finish with crispy chickpeas.
Drizzle with tahini if desired and finish with fresh herbs before serving.
