Preheat the oven to 200 C.
Rinse the chickpeas and leave to the side.
Cut the sweet potato into cubes, place on a large roasting tray. Pour over the avocado oil, smoked paprika, a pinch of salt and place in the oven for 35 minutes to roast. For the last ten minutes add the chickpeas, stirring them in with the sweet potato.
While this is cooking, peel and slice the grapefruit into slithers. Mix the olive oil, mustard and lemon juice together with a pinch of salt. When the sweet potato is cooked through and golden place in a bowl with the chickpeas, salad leaves, grapefruit and hemp seeds mix well together and dress with the lemon dressing and serve.