Preheat the oven to 425 and line a sheet pan with parchment paper.

Peel the sweet potatoes with a vegetable peeler, then shave them into long thin slices and spread them out on the sheet pan.

Add 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, the garlic powder and paprika to the sweet potatoes and toss to coat.

Place the sweet potatoes in the oven for 20-25 minutes, tossing halfway.

Rinse and drain the chickpeas, then pat them dry.

Add the chickpeas to a plate and use a fork to mash them into small pieces.

Add the mashed chickpeas to a separate sheet pan, then add 1 tbsp olive oil, 1/2 teaspoon salt, the thyme and pepper to taste.

Toss the chickpeas and place them in the oven for 25 minutes, tossing halfway, until crisp.

Add the maple syrup, olive oil, mustard, rice vinegar, tamari, cilantro, 1/4 teaspoon garlic powder and salt and pepper to taste to a jar.

Whisk or shake the dressing to combine.

Add the arugula, quinoa, sweet potatoes, avocado, raisins, onion and pistachios to a large bowl.

Add dressing to taste and toss to combine.

Plate the salad, then top with some of the crispy chickpea crumbles.