In a large bowl, toss together the sweet potatoes, beets, oil, and salt.
Spread the beet-sweet potato mixture onto a lined baking sheet, and spray with oil, if you didn't use the 1 tablespoon of oil. Bake for 40 to 45 minutes, stirring once in between, until the beets are tender.
If you prefer to air fry the veggies, transfer the beets and sweet potatoes to the air fryer basket, and spray with oil, if you didn't use the 1 tablespoon of oil. Air fry at 400° F for 20 to 25 minutes, shaking two to three times.
Make the balsamic dressing.
Combine all of the dressing ingredients in a small bowl or in a mason jar. Stir or shake (in the jar) to combine. Season to taste with salt and pepper.
Make the lemon smashed chickpeas
Combine all of the chickpeas ingredients in your food processor and run until you have a chunky mixture. You can smash the chickpeas by hand instead, if you prefer, but I do like the creamy texture you get from doing it in the food processor.
Make the salad
Divide the arugula between your plates. Top with the roasted beets and sweet potatoes and the onion, and drop small spoonfuls of the chickpea mixture on top. Top with the balsamic dressing and serve immediately.
Video
Notes
The nutritional information assumes you're using about half of the dressing, since you'll likely have some left over.You can roast the beets and sweet potatoes in the air fryer, if you prefer. Prepare them the same way with the oil and salt, then transfer to your air fryer basket and air fry at 400° F for 20 to 25 minutes, shaking 2 to 3 times. They're ready when the beets are tender.Serve this salad warm or cold. Leftovers will keep for 3 to 5 days in the fridge with the components stored separately.