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Prep: Preheat oven to 425°F (218°C). Dice 2 to 3 medium sweet potatoes. Add them to a bowl along with 1 15-oz can chickpeas (drained), 2 Tbsp olive oil, 1 tsp each garlic powder, onion powder, smoked paprika, and ¼ tsp salt, tossing to evenly coat.
Roast: Spread onto a parchment-lined baking sheet. Bake for 30 minutes, stirring once during cooking, until sweet potato is fork-tender.
Grain: Cook your desired grain according to package instructions until tender.
Dressing: Stir together all dressing ingredients (¼ cup tahini, 2 Tbsp lemon juice, 1 cloves garlic (minced), 1 tsp Dijon mustard, ¼ tsp salt, and 2 to 4 Tbsp cold water. Add more water as needed to reach a thick sauce consistency.
Assemble: In a large bowl, toss together roasted sweet potatoes and chickpeas, cooked grain, 1 cup crumbled feta cheese, ½ cup cranberries, ½ cup diced red onion, and 2 Tbsp fresh torn mint. Serve fillings over a bed of 4 cups arugula and drizzled with tahini dressing. Happy eating!