Pre-heat the oven to 425 degrees F.

Line a baking sheet with foil and place sweet potatoes on top. Pierce them in a few places with a knife.

Bake for 1 hour, until potatoes are soft.

While the potatoes are roasting, make the quick pickled red onions. Combine vinegar, water, salt and sugar in a small saucepan and bring to a simmer while stirring to dissolve sugar.

Place onion slices in a bowl and pour mixture on top.

Let sit at room temperature for at least 30 minutes. Can be made up to 1 week ahead of time and refrigerated in a mason jar.

To make tahini yogurt, combine Greek yogurt, tahini, honey and salt in a medium bowl. Whisk together or use a hand beater to blend. Add water to thin to the desired texture. Refrigerate until ready to serve.

When the potatoes are almost ready, heat a large saute pan over medium heat. Add olive oil and heat. Then add chickpeas and saute until chickpeas are hot and start to brown. Add za'atar, cumin and salt and combine.

Carefully open the sweet potatoes and drizzle with olive oil and lemon juice. Top with chickpeas, tahini yogurt, pickled red onions, walnuts, and chives. Serve hot!