Preheat oven to 400°F. Trim tops off carrots, leaving 1 inch of the stem. Peel carrots. Dry chickpeas well with paper towels. Place carrots and 3/4 cup of the chickpeas on a baking sheet. Drizzle with avocado oil, tossing to coat. Sprinkle with paprika and 1/4 teaspoon of the salt. Roast, stirring once, until carrots are browned and tender, 25 to 30 minutes.
Place remaining 3/4 cup chickpeas in a mini food processor; add yogurt, harissa, 3 tablespoons of the olive oil, and remaining 1/2 teaspoon salt. Process until smooth, about 30 seconds. Spread yogurt mixture in a thick layer on each of 4 plates.
Combine arugula, lemon juice, and remaining 1 table - spoon olive oil in a medium bowl; toss to coat. Top plates with arugula, roasted carrot mixture, sunflower seeds, and pepper.