Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Wash and scrub the sweet potatoes. Slice them into 1/4-inch thick rounds for even cooking.

In a large bowl, combine the sweet potato rounds, olive oil, salt, and black pepper. Toss until the rounds are evenly coated.

Arrange the sweet potato rounds in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.

In the same bowl, toss the drained chickpeas with a little olive oil, salt, and pepper. Add them to the baking sheet with the sweet potatoes.

Bake for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and lightly browned and the chickpeas are slightly crispy.

Remove the baking sheet from the oven. Sprinkle the crumbled feta cheese and chopped walnuts over the hot sweet potato rounds and chickpeas.

Return to the oven for another 2-3 minutes, or until the feta is slightly softened and the nuts are toasted.

In a small bowl, mix the Greek yogurt with about 1 teaspoon of honey to create a drizzle. Save remaining honey for final drizzle.

Drizzle the sweet potato rounds with remaining honey and the Greek yogurt mixture. Garnish with fresh parsley before serving.