Preheat oven to 425°F. Place sweet potato halves on one side of baking sheet and rub each potato half with 1 tsp olive oil and a pinch of salt and pepper. To other side of sheet, add chickpeas and shallot and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast until sweet potatoes are tender, shallots are beginning to char, and chickpeas are crisp, 18 to 20 minutes. Add lemon zest to chickpeas and toss to combine. Set aside.

In small bowl, whisk together pesto tahini, garlic, yogurt, tarragon, just 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp water, and a pinch of salt and pepper.

Toss together arugula and just 1 tbsp green goddess tahini in medium bowl. Smear remaining green goddess tahini on plates and top with dressed arugula. Gently smash sweet potatoes with back of fork and place on top of arugula. Stuff with crispy chickpeas and shallot. Drizzle with balsamic glaze and serve with lemon wedges. Dig in!

You can also make this in air-fryer at 375°F. Roast potato for 9 minutes; add chickpeas and cook for 6 minutes, then add shallot and cook for 3 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.