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Preheat the oven to 425.
Add the brussels to a sheet pan, then add 2 tbsp olive oil and ½ tsp salt. Toss to combine and place in the oven for 20 minutes, tossing halfway.
Add the chickpeas to a separate sheet pan, then place them in the oven and dry roast for 10 minutes. Remove them from the oven, then add the remaining olive oil, remaining salt, paprika and garlic powder to the chickpeas. Toss them and place them back in the oven for 10 minutes.
While everything roasts, make the dressing. Heat some olive oil in a sauté pan over medium-high. Add the lemons and sear for about 2 minutes per side. Remove them and place them to a cutting board and finely chop.
Add the lemons to a jar, then add the olive oil, balsamic, water, honey, garlic, mustard, salt, oregano and pepper. Mix to combine.
Assemble the salad. Add the arugula and the brussels to a large bowl. Add the apples, dates, chickpeas, red onion, walnuts and red onion. Add dressing to taste and toss to combine.