Pre heat the oven to 200 C. Line a baking sheet with aluminium foil or baking paper.
Scrub the sweet potatoes really well. Cut into thick roundels or dice them in 1" pieces.
Toss with 1.5 Tbsp olive oil, 1 tsp cumin powder, 1 tsp chilli flakes and salt to taste.
Roast for 20-25 minutes,turning them over once, until cooked through and golden.
Turn them out on a tray and keep aside.
Roasted chickpeas:
Toss the chickpeas with the remaining 1.5 Tbsp olive oil, 1 tsp cumin powder, 1 tsp chilli flakes, 1 tsp turmeric and salt to taste.
Spread them evenly on the same baking tray and bake them for 30-35 minutes, tossing them a couple times, until crunchy and golden.
Tahini dressing:
Combine tahini, lemon juice, honey or maple syrup in a small bowl. Add water 1 Tbsp at a time until you get a thick drizzling consistency.
Taste and adjust seasoning.
Assembling the salad:
Line a bowl with rocket leaves. Top with roasted sweet potatoes, chickpeas, sliced radishes and diced avocado.
Drizzle over 1 Tbsp of the dressing and serve the rest on the side with lime wedges.
Serve immediately. This salad is best served at room temperature. Enjoy!