Roast the sweet potatoes. Preheat the oven to 400°F (200°C). Dice the sweet potatoes and toss with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden. Let cool completely.

Prepare the quinoa. Cook the quinoa according to the package instructions, then fluff with a fork. Measure out 3 cups of cooked quinoa and allow it to cool.

Drain and rinse the chickpeas. Heat a lightly oiled medium-sized pan over medium-low heat and add the chickpeas. Season with paprika, salt and pepper, cooking until golden.

Make the dressing. Whisk together the Dijon mustard, maple syrup or vegan honey, apple cider vinegar, olive oil, water, garlic powder, salt, and pepper until smooth. Add a little more water if needed to thin it.

Prepare the remaining ingredients. Dice the apples and pears, and prepare the walnuts, vegan feta, and arugula. Optional: add diced red onions.

Assemble the jars. Divide the dressing among four jars. Layer the ingredients in this order: dressing, quinoa, roasted sweet potato, chickpeas, walnuts, diced apples, diced pears, vegan feta, and arugula.

Refrigerate and enjoy. Seal the jars and refrigerate until ready to eat. When serving, shake the jar or transfer everything to a bowl and toss to coat with the dressing.