Preheat the oven to 400 F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.

Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Whisk together the olive oil, lemon juice, salt, and pepper, then drizzle on the vegetables. Toss and serve in bowls.