Line a baking sheet with foil. Preheat the oven to 400° F (204° C).
Drain and rinse the chickpeas. Toss with olive oil, season with salt and pepper, and spread out onto one end of the prepared baking sheet with some space between them.
Peel the beets, and cut each into six wedges. Also toss them in olive oil and seasonings and spread them out on the other end of the baking sheet with some space between each one.
Bake the beets and chickpeas in the preheated oven for 30 minutes, stirring the chickpeas every 10 minutes.
Meanwhile, rinse the quinoa. Combine the quinoa and water in a small saucepan. Bring it to a boil. Turn down the heat to simmer for 15 minutes. Turn it off and let it sit another 5 minutes. Fluff up the cooked quinoa with a fork, and set it aside.
Peel and slice the oranges.
Once the beets have cooked and cooled enough to handle, slice the wedges into thin slices.
Assemble the salad. Layer in a bowl: spinach, quinoa, beets, oranges, chickpeas, feta, and walnuts. Drizzle with salad dressing. Serve the salad as soon as it as been assembled.
To save time, you can prepare the ingredients ahead and assemble the salad just before serving.
Serve this salad either from one bowl, or presented on individual plates.