Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Drain and rinse the chickpeas; gently pat dry. Place the drained chickpeas and squash on the sheet pan. Drizzle with olive oil and season with salt and pepper; arrange in an even layer. Roast 19 to 21 minutes, or until the chickpeas are browned (be careful, as the chickpeas may pop as they roast) and the squash is tender when pierced with a fork. Remove from the oven.

Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the grated gouda in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy at the edges. Carefully transfer to a plate. Let cool at least 2 minutes, then break into bite-sized pieces.

Meanwhile, grate the gouda on the large side of a box grater. Quarter, core, and thinly slice the apple. In a bowl, whisk together the tahini, soy sauce, honey, half the vinegar (you will have extra), and a drizzle of olive oil; season with salt and pepper.

In a large bowl, combine the arugula, spinach, sliced apple, and dressing. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the roasted chickpeas and squash and cheese crisps. Enjoy!