In a small saucepan, combine 1 cup of red wine vinegar, 1 cup of water, 2 tablespoons of sugar, and 1 tablespoon of salt. Bring to a gentle simmer and pour over 1 thinly sliced red onion. Let it sit for at least 30 minutes.

Preheat your oven to 425°F (220°C). Toss cubed sweet potatoes and chickpeas on a baking sheet with olive oil and spices. Roast for 30-35 minutes, flipping halfway through.

In a medium bowl, whisk together lemon zest, juice, honey, and olive oil. Season with salt and pepper to taste.

In a large mixing bowl, combine mixed greens, cucumber, herbs, feta, pickled onions, and roasted sweet potatoes with chickpeas. Drizzle with vinaigrette and toss.

Transfer to a serving platter and garnish with remaining roasted sweet potatoes, chickpeas, feta, and pickled onions. Serve immediately or chill.