Heat the oven to 400 degrees Fahrenheit
Place the chickpeas on a baking sheet, drizzle with 1 tablespoon olive oil and ¼ teaspoon salt. Roast for 25 minutes, stirring once. Remove from the oven and allow to cool.
Place the sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil and ¼ teaspoon salt. Roast for 30 minutes, or until lightly browned and tender, flipping halfway through. Remove from the oven and allow to cool. (The chickpeas and the sweet potatoes can roast in the same oven, at the same time, just Wuse different racks).
While the chickpeas and sweet potatoes roast, make the dressing by combining the peas, garlic, sunflower seeds, nutritional yeast, lemon juice, and ½ teaspoons salt in a food processor. Pulse until the ingredients are well combined. Turn to high and drizzle in the olive oil. Continue to blend until the dressing is thick and creamy.
Assemble the salad by placing a handful of greens on a plate. Sprinkle with roasted sweet potatoes, chickpeas, and drizzle generously with the Pea Pesto Dressing. Serve immediately.