Preheat the oven to 425°F (215°C).

Rinse and drain one can of chickpeas thoroughly, then pat dry.

Peel and dice a sweet potato into ½-inch cubes and place on a baking sheet.

Drizzle with olive oil, sprinkle garlic powder, smoked paprika, salt, and pepper.

Roast in the oven for about 20 minutes, stirring halfway through.

Allow roasted ingredients to cool slightly, then combine in a mixing bowl with arugula, sunflower seeds, and cranberries.

Drizzle tahini dressing over the salad and toss gently to combine.