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Preheat oven to 450°F and line a sheet pan with parchment.
Spread chickpeas and squash on the pan, drizzle generously with olive oil, season with spices + salt, and toss.
Roast for 25–30 minutes, until squash is caramelized and chickpeas are crispy.
Use a 1:2 quinoa-to-water ratio (½ cup quinoa : 1 cup water + pinch of salt). Bring to a boil, reduce to medium-low, partially cover, and cook 10–12 minutes until water is absorbed. Turn off heat, cover fully, and let steam 10 minutes.
De-stem, chop, and add kale to a large bowl. Drizzle with a little EVOO and sprinkle with salt. Massage with your hands until softened and reduced in volume.
Whisk all dressing ingredients in a jar until silky smooth. Adjust salt to taste. Add 1–2 tbsp more apple cider to thin if needed.
Toss roasted squash + chickpeas, quinoa, kale, pepitas, and raisins/dates in the bowl. Add half the dressing and mix well. Reserve the rest for serving.