Preheat the oven to 325°F. Spread the sunflower seeds or pepitas on a baking sheet. Toast for 8-10 minutes or until lightly toasted. Keep an eye on them to prevent burning.
Remove from the oven and increase the temperature to 400°F.
Add your potatoes and chickpeas on a baking sheet (two separate sheets if needed, make sure not to overcrowd them). Drizzle with oil. Sprinkle the chickpeas with chipotle and paprika and rub to coat evenly. Sprinkle with salt. Roast for 30-40 minutes at 400°F or until lightly golden and crispy.
Meanwhile, make the pesto: In a small food processor or blender, process all of the pesto ingredients, including the roasted sunflower seeds or pepitas, for 30 seconds or until it reaches your desired consistency.
Assemble the salad: In a large bowl add the roasted potatoes and pesto. Stir to coat the potatoes evenly. Serve with your leafy greens of choice and top with spicy roasted chickpeas and a sprinkle of nutritional yeast.