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Preheat the oven to 425. Line a sheet pan with parchment paper.
Use a vegetable peeler to peel the sweet potatoes, then shave them into long thin slices and spread them out on the sheet pan. Add 1 ½ tablespoons olive oil, ½ teaspoon salt, the garlic powder and paprika and toss to coat. Place them in the oven for 20-25 minutes, tossing halfway.
Rinse and drain the chickpeas, then pat them dry. Add them to a plate and use a fork to mash them into small pieces. Add them to a separate sheet pan, then add 1 tbsp olive oil, ½ teaspoon salt, the thyme and pepper to taste. Toss and place them in the oven for 25 minutes, tossing halfway until crisp.
While everything roasts, make the dressing. Add the maple syrup, olive oil, mustard, rice vinegar, tamari, cilantro, ¼ teaspoon garlic powder and salt and pepper to taste to a jar. Whisk or shake to combine.
Assemble the salad. 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.