Preheat oven to 400°F. Add sweet potatoes and chickpeas to a baking sheet and drizzle with olive oil. Add the spices: harissa powder and a pinch of salt and pepper. Massage the oil and spices with the sweet potatoes and chickpeas and cover with a foil. Bake for 25 minutes, remove foil and bake 10 minutes longer, or until sweet potatoes are tender.
Add cucumber, dill, vinegar, lemon juice, and salt and pepper to a bowl and toss together to combine.
Remove the roasted harissa sweet potatoes and chickpeas from the oven and toss with the seasoned cucumbers.
Take a spoonful of the mixture and add to a pita or wrap. Add desired toppings: such as sprouts, harissa cashew sauce, and cherry tomatoes.
Store leftovers in the refrigerator for up to 4 days.