Sheet Pan Salad with Crispy Chickpeas and Feta

Name: Sheet Pan Salad with Crispy Chickpeas and Feta
Ingredients: 1 (about 15-ounce) can chickpeas; 1 tablespoon nonpareil capers, plus 2 teaspoons brine; 2 medium sweet potatoes (about 1 1/2 pounds total); 1/4 medium loaf sourdough boule or ciabatta bread (about 4 ounces); 3 tablespoons olive oil, divided, plus more for drizzling; 3 tablespoons nutritional yeast or 3 teaspoons any color miso paste, divided; 1/4 teaspoon kosher salt, plus more as needed; 1/4 teaspoon freshly ground black pepper, plus more as desired; 1 medium lemon; 1/3 cup tahini; 1 teaspoon Dijon mustard; 1/2 small red onion; 4 red radishes; 1 medium romaine lettuce heart; 2 sprigs fresh mint; 3 tablespoons roasted, salted, shelled pistachios; 3 ounces feta cheese; 1/4 cup dried pitted cherries or cranberries (optional)