Start by making the caramelized nuts. In a large skillet over medium-heat, toast the nuts until light brown and fragrant. Stir frequently to prevent burning. Add honey, sesame seeds, and salt and stir well to combine. Once the nuts start to clump up, remove from heat, and spread onto a parchment-lined baking sheet in a single layer. Once cool enough to handle, break into pieces. Set aside. 

Preheat oven to 425°F. Add sweet potato and onion to a large baking sheet. Toss with 1 tbsp oil, spices, ¾ tsp kosher salt, and few turns of black pepper. Roast for 20-25 minutes, flipping halfway through, until soft and caramelized. 

In a large mixing bowl, whisk together remaining 3 tbsp of olive oil with lemon juice, garlic, and 1 tsp kosher salt. Add kale and massage well until leaves are fully saturated. Toss in chickpeas, parsley, and feta. Taste and adjust seasoning as needed (salt and pepper). Serve salad topped with sweet potato, onion, and caramelized nuts.