Step 1: Roast the Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, toss the diced sweet potatoes with olive oil, smoked paprika, cayenne pepper, cumin, salt, and black pepper until well-coated.
3. Spread the sweet potatoes in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway, until tender and caramelized on the edges.

Step 2: Prepare the Pesto

1. While the sweet potatoes are roasting, prepare the pesto. In a food processor, combine fresh basil leaves, Parmesan cheese, pine nuts, and minced garlic.
2. Pulse until the mixture is finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency—smooth and creamy.
4. Add lemon juice, salt, and black pepper to taste. Set aside.

Step 3: Roast the Chickpeas (Optional)

1. For added texture, you can roast the chickpeas. Toss them with a drizzle of olive oil, salt, and a pinch of smoked paprika.
2. Spread them on a baking sheet and bake in the oven (alongside the sweet potatoes) for 15-20 minutes, or until crispy.

Step 4: Assemble the Salad

1. In a large salad bowl, combine the roasted sweet potatoes, chickpeas, diced red bell pepper, and sliced red onion.
2. Add the fresh spinach or mixed greens to the bowl.
3. Drizzle the homemade pesto over the salad and gently toss everything together until well-coated.

Step 5: Finishing Touches

1. Top the salad with toasted pine nuts or sunflower seeds for crunch.
2. Sprinkle crumbled feta or goat cheese over the salad if desired.
3. Garnish with fresh cilantro or parsley.
4. Serve the salad warm or at room temperature.