Preheat oven to 400 degrees. Halve sweet potatoes lengthwise, then drizzle with 1/2 tablespoon olive oil and season with salt and pepper. Place cut side-down on a baking sheet and bake for 30 minutes, until very tender.

Meanwhile, drain, rinse, and thoroughly dry chickpeas. Halve the lemon and grape tomatoes. Chop the parsley.

Toss chickpeas with 1/2 tablespoon olive oil, cumin, paprika, coriander, salt, and pepper. Add to the baking sheet with the sweet potatoes and roast 20 minutes, until crispy.

Meanwhile, mix together hummus and juice of 1/2 the lemon. Season with salt and pepper and thin to a sauce-like consistency with water.

In a bowl, combine arugula with remaining lemon juice, olive oil, salt, and pepper.

Mash the sweet potatoes lightly. Serve over arugula and top with roasted chickpeas, hummus dressing, tomatoes, and parsley. TIP: Think of a potato (sweet potato!) as a blank canvas! Their neutral flavor is the perfect base for any variety of toppings your family can dream up.