Roast the sweet potato

• Cut the sweet potato into wedges and place on a baking tray.
• Drizzle with olive oil and toss to coat.
• Roast until tender inside and crispy at the edges.

Roast the chickpeas

• Drain and dry the chickpeas, then toss with olive oil.
• Spread on the tray and roast until crispy.
• Season with the salt-free spice blend once out of the oven.

Make the yogurt sauce

• Spoon the Greek yogurt into a bowl.
• Zest the lemon into the yogurt and squeeze in its juice.
• Add the chopped dill, grated garlic, olive oil, salt and pepper, then stir until smooth.

Assemble and serve

• Spoon the yogurt sauce over the roasted sweet potato.
• Top with the crispy chickpeas and serve right away.