1. Place shallots, cranberries, maple syrup, vinegar, chili flakes and salt in a mason jar. Mix well. Add enough boiling water to ensure shallots are well submerged. Let stand for at least 30 minutes on the counter, or several hours in the fridge. Set aside.
2. Preheat oven at 425 degrees.
3. Place 2 tbsp. oil, garlic puree, rice and a pinch of salt in a bowl. Mix well and transfer the mixture to one half of a baking sheet. Place the chickpeas on the other half of the baking sheet. Add 1 tbsp. oil and salt to taste, then mix well. Set aside.
4. Place the diced vegetables on a second baking sheet. Add oil, sweet paprika, smoked paprika and salt. Mix well, then distribute the vegetables evenly on the baking sheet to prevent them from piling up.
5. Place both trays in the oven for 20 to 25 minutes, or until the rice and chickpeas are slightly crisp and the vegetables are tender and golden-brown. Let cool for a few minutes.
6. Meanwhile, prepare the dressing and remaining ingredients. In a small bowl or jar, combine olive oil, vinegar, maple syrup, wholegrain mustard, baking powder, thyme, salt and pepper. Blend until smooth.
7. Place the roasted vegetables, rice and chickpeas in a large salad bowl. Add the chopped arugula and about half the lightly drained shallots and pickled cranberries. Add half the vinaigrette and mix well.
8. Divide salad between bowls or plates. Garnish with remaining pickles and dressing and chopped pistachios or pumpkin seeds.
