Preheat the oven to 400 degrees F. Dice the sweet potato into small pieces; toss in oil and kosher salt. Spread evenly on a parchment paper lined baking sheet. Roast for 25 minutes, flipping halfway through.
Remove the stems from the kale. Roughly chop the leaves into bite size pieces. Using clean hands, massage the kale between your fingers for 2-3 minutes. The kale should wilt but not get mushy. Note: the massaging step is optional.
Toast the pumpkin seeds in the oven for 4 minutes. An easy way to do this is to add them to the sweet potato sheet pan during the last 4 minutes of roasting.
Combine the kale, chickpeas, sweet potato, blueberries, and pumpkin seeds in a large bowl. Toss with ¼ cup tahini dressing. Makes two main salads or four side salads.