Heat the oven to 375 degrees. Wrap the beets in foil and roast until fork tender, 30-40 minutes. Set aside to cool.
Heat a drizzle of olive oil in a skillet over medium heat. Add the garlic, coriander, cumin, and paprika and cook for 30 seconds, until aromatic but not burnt. Add the chickpeas and cook until golden brown, stirring occasionally. Season with salt and pepper to taste.
Make the yogurt sauce: Mix the yogurt, jalapeño, olive oil, garlic, ginger, lime juice, honey, and salt. Add water one tablespoon at a time if it’s too thick. Taste and adjust seasonings. If your jalapeño was too spicy, add a dash of white wine vinegar.
Slip the skins off the cooled beets and slice them. Assemble the salad with handfuls of the arugula, followed by the beets and spiced chickpeas. Add a dollop of the yogurt sauce and garnish with the cilantro and brown mustard seeds.
Serve with naan bread and extra yogurt sauce on the side.
Recipe by Love and Lemons at https://www.loveandlemons.com/roasted-beets-and-chickpeas-with-jalapeno-yogurt/