Preheat the oven to 400ºF (200ºC).
Peel the potatoes and cut into cubes. Lay them on a baking tray, coat with 1 tsp of cinnamon, 1 tsp paprika, and 1 tsp olive oil.
Drain the chickpeas, wash out with water and pat them dry. Place them on a baking tray evenly and coat with the remainder of spices: cumin, garlic, and paprika. Place in the oven.
Roast chickpeas and sweet potato for about 20 minutes.
While that is baking, wash and cut the vegetables into chunks and separate into 4 bowls.
Prepare the dressing by grating the garlic and mixing all the ingredients in a cup.
Once finished, add the chickpeas and sweet potato to each bowl. If you are feeding a toddler or kids that don't like mixed food the separate each ingredient on a plate for them.
Coat in the dressing (for kids it is your choice) and top with feta (avoid the feta for a toddler as it is too salty).